Tempura Fish Fingers with Garlic Aioli

Tempura Fish Fingers with Garlic Aioli

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Ingredients

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 1 cup Gefen Mayonnaise
  • 1 pound firm white fish like tilapia or turbot, cut into “fingers”
  • salt
  • 1/2 cup flour
  • 1/4 cup Gefen Corn Starch
  • 1/8 teaspoon baking soda
  • 1 cup ice cold seltzer water or club soda
  • 1 egg yolk
  • 1 teaspoon Haddar Kosher Salt
  • Gefen Canola Oil, for frying

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