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1
To make the garlic-infused olive oil, add the 2 peeled, lightly crushed garlic cloves to the olive oil in a small saucepan and simmer on very low heat. Be very careful not to let the garlic get brown. Turn off the flame after just a few minutes and let the garlic sit in the oil until it softens. Let cool before making the aioli. I like to make this infused oil ahead of time-sitting overnight gives a more profound garlic flavor.
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2
Add egg yolks, the cooled cooked garlic cloves, lime juice, lime zest, tarragon, salt and pepper to a blender. Blend until smooth.
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3
With blender running slowly add the vegetable oil and garlic-infused olive oil. The aioli will be thick and creamy and a lovely light green. Adjust seasoning and citrus to your taste.
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4
Heat your oil. I like to deep fry the fish sticks, approximately 4 inches of oil in a heavy saute or sauce pan to 375u00b0 F. Alternately you can pan-fry the fish sticks in about an inch of oil in the skillet. I recommend seasoned cast iron or a non-stick skillet.
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5
Cut your fish into pieces, dip in egg and then in panko.
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6
Carefully drop your fish sticks into hot oil and fry until golden brown. Remove and place on paper towel-lined plate to absorb any extra oil. Add additional salt if you like directly after they come out of the oil.
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7
Serve with aioli as a dipping sauce. Enjoy!
