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1
Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees.
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2
First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan.
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3
Drain on paper towels and set aside.
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4
In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds.
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5
Slowly add the beer while whisking.
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6
The batter should resemble pancake batter.
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7
Dip each piece of fish in the batter and gently drop in the fryer.
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8
Fry until golden brown, about 4 to 5 minutes.
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9
Take out with spider or tongs and drain on paper towels.
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10
Immediately season with fleur de sel.
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11
Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes.
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12
Drain on paper towels and season with seasoned salt.
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13
In a food processor, add the yolks and garlic and puree at high speed.
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14
Slowly drizzle in the oil until in comes together (emulsifies).
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15
Then add the oil a little quicker until you have a thick mayonnaise.
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16
Add the 2 vinegars and season.
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17
The aioli will be much lighter and thinner once the vinegars are added.
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18
Fold in the chives.
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19
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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20
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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21
Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries.
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22
Top off with fish and serve the aioli on the side in a small decorative dish.
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23
Garnish with chives.
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24
Beverage: Very cold English Bitter
