Oatmeal Stout Pollock with Malt Vinegar Aioli


  • 75 Harbor Banks Oatmeal Stout Pollock
  • 32 oz Chef’s Line® Cage-Free Egg Mayonnaise
  • 8 oz Mizkan Malt Vinegar
  • 6 cloves Cross Valley Farms® Fresh Garlic, mashed to a paste
  • 4 tablespoons Rykoff Sexton® Dijon Mustard
  • 4 tablespoons Cross Valley Farms® Fresh Tarragon, minced
  • To taste Monarch® Kosher Salt
  • To taste Monarch® Black Peppercorns Cracked


Deep fry fish following package directions.

To make malt vinegar aioli, combine all ingredients, chill before serving.

Portion 3 filets and 2 Oz. of dressing per serving. Yield: 25 portions.