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Flying Fish with Lime-and-Caper Aioli

Yield 6 servings


  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 tablespoons water
  • 6 (8-ounce) flying fish fillets*
  • Vegetable oil
  • Lime-and-Caper Aioli
  • Garnishes: fresh thyme sprigs, tomato wedges, lime halves, chopped red bell pepper

How to Make It

  1. Stir together first 4 ingredients in a shallow dish. Stir together eggs and water in a bowl. Dip fish in egg mixture; dredge in flour mixture.

  2. Pour oil to a depth of 2 inches in a Dutch oven; heat oil to 375°. Fry fish in batches 2 1/2 minutes on each side or until golden. Serve with Lime-and-Caper Aioli; garnish, if desired.

  3. *Grouper or any small, firm whitefish may be substituted for flying fish.