Fish Fry with Ramp Aioli Recipe

Name: Fish Fry with Ramp Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large ramps or scallions, cut into 2-inch lengths; 1/2 cup mayonnaise; 2 tablespoons soy sauce; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons apricot jam; 1 teaspoon grated fresh ginger; 1 small garlic clove; 1 teaspoon dry English mustard mixed with 1 tablespoon of water; 1/2 cup extra-virgin olive oil; Kosher salt; 1 quart vegetable oil, for frying; 4 skinless sea bass (about 1 3/4 pounds), cut crosswise into 1-inch-wide strips; 2 cups buttermilk; 1 cup all-purpose flour; 1/2 teaspoon Old Bay seasoning; 1/2 teaspoon ground coriander; Lemon wedges, for serving

Servings: persons

4 large ramps or scallions, cut into 2-inch lengths
1/2 cup mayonnaise
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons apricot jam
1 teaspoon grated fresh ginger
1 small garlic clove
1 teaspoon dry English mustard mixed with 1 tablespoon of water
1/2 cup extra-virgin olive oil
Kosher salt
1 quart vegetable oil, for frying
4 skinless sea bass (about 1 3/4 pounds), cut crosswise into 1-inch-wide strips
2 cups buttermilk
1 cup all-purpose flour
1/2 teaspoon Old Bay seasoning
1/2 teaspoon ground coriander
Lemon wedges, for serving

1
In a saucepan of boiling water, cook the ramps just until bright green, 30 seconds.
2
Drain, cool under water and pat dry.
3
In a blender, puree the ramps, mayonnaise, soy sauce, lemon juice, apricot jam, ginger, garlic and mustard paste until smooth.
4
With the machine on, drizzle in the olive oil until emulsified.
5
Season with salt, transfer to a bowl and refrigerate.
6
In a large saucepan, heat the vegetable oil to 375.
7
Line a baking sheet with a rack and cover the rack with paper towels.
8
In a bowl, coat the fish pieces with the buttermilk.
9
In a large, resealable plastic bag, add the flour, Old Bay, coriander and 1 teaspoon of salt.
10
Drain the fish pieces, shaking off the excess buttermilk and transfer them to the bag.
11
Seal the bag and shake until the fish is well coated.
12
Carefully remove the fish pieces, shaking off any excess flour.
13
Working in batches, fry the fish over high heat, turning once, until golden and cooked through, about 3 minutes.
14
Using a slotted spoon, transfer to the rack and sprinkle with salt.
15
Repeat with the remaining fish.
16
Serve hot with the aioli and lemon wedges.

1642

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large ramps or scallions, cut into 2-inch lengths, 1/2 cup mayonnaise, 2 tablespoons soy sauce, 1 tablespoon fresh lemon juice, and more.

Yes, Fish Fry with Ramp Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fry with Ramp Aioli

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