Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

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RECIPE

Serves 4

INGREDIENTS

AIOLI

4 large garlic cloves

2 egg yolks

1 lemon, juiced

Salt to taste

1 cup olive oil

GOUJONS

Canola oil for deep frying

4 medium dogfish fillets, skins removed

Salt and pepper to taste

½ cup flour

1 teaspoon paprika

½ teaspoon cayenne

Zest of 1 lemon

2 eggs, whisked with 2 tablespoons water

1 cup breadcrumbs, preferably panko

1 lemon, cut into wedges

INSTRUCTIONS

In a fryer or deep skillet, heat oil to 375°F. Pat fish dry. Cut fish into ½-inch strips and season with salt and pepper. Mix together flour, paprika, cayenne, and lemon zest. Set up breading station with three containers: the flour mix, the egg wash, and the breadcrumbs. Working in batches, dredge fish in flour and shake off excess, then dip in egg wash and coat in breadcrumbs. Deep fry to a golden-brown color, about 2 to 3 minutes. Remove and place on paper towels.

Add garlic, egg yolks, lemon juice, and salt to a small food processor. Blend to achieve smooth consistency, scraping sides as you go. While blade is spinning, slowly drizzle in olive oil until well blended. Place in small serving bowl. Serve fish with aioli and lemon wedges.

Skate, pollock, haddock, hake, monkfish, and flounder are good substitutes for dogfish in this recipe.