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  • Recipe

Beer-Battered Wild Alaska Pollock with Malt Vinegar Aioli

Beer-Battered Wild Alaska Pollock with Malt Vinegar Aioli

Ingredients

  • 75 fillets
    Harbor Banks® White Ale Battered Wild Alaska 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 tsp.
    Rykoff Sexton® Dijon Mustard
  • 4 tsp.
    Cross Valley Farms Fresh Tarragon, minced
  • To taste
    Monarch® Kosher Salt
  • To taste
    Monarch Black Peppercorns, cracked

Preparation

Deep-fry fish, following package directions.

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

Portion 3 fillets and 2 oz. of dressing per serving. Yield: 25 portions.