Garlic alioli with Fish and chips
Recipe by: Tumi Mogoai
 

Fish & Chips
Cooking time: 30 min
Serves 4

Rice Pudding
Cooking time: 35 min
Serves 4
 
Ingredients
3 egg yolks
½ tbsp mustard
1 large basil leaf or 2 small leaves
3 tsp white wine vinegar or lemon juice
3 garlic cloves, in skins
2 tsp salt
1 cup Excella oil + ½ tsp
2 hake fillets
½ cup flour
1 tbsp cornflour
½ tbsp paprika
¾ cup soda water
salt and pepper to season
fried chips

Method
Preheat oven to 200C.
Place garlic cloves on foil, drizzle with the ½ tsp Excella oil, create a small package using the foil and place in the oven to roast for 10 minutes. Take roasted garlic out of the foil package, cool down then remove skins.
In a blender, place roasted garlic, mustard, white wine vinegar, egg yolks and 1 tsp salt then blend for 10 seconds. Pour Excella oil in a slow stream into the mixture while still blending until thickened.
Decant alioli into a container and check for seasoning. Adjust seasoning if necessary.
Serve alongside your favourite favourite dish.
For the fish, mix flour, cornflour, paprika, salt and pepper in a bowl. Whisk in the soda water then dunk your fish fillets into the batter then fry at 160C until golden brown.
 
The alioli can keep for up to a week in the fridge. The garlic does get more pungent so use less garlic if you are not a garlic fan.