Another appetizer served at our stand at this year's Fruit Attraction was cod skin crisps with aioli. Once you make and taste it, you won't be able to stop!
40 min
6 pax
Half
We remove the skin from the cod, leaving as little flesh as possible. We dry it well and portion it into bite-sized pieces.
We fry them thoroughly in plenty of hot oil, in a deep fryer, until they puff up and become crispy. We remove them and drain them on absorbent paper.
Meanwhile, in a blender, place the egg, a pinch of salt, the garlic clove and the lime juice and blend well.
Once the garlic is well crushed, gradually add the oil until you obtain the desired texture.
FINISHED DISH:
On a tray, using a squeeze bottle of aioli, place small dollops of aioli around the edge of the plate. In the center, arrange the crispy cod skins and season with a little garlic powder and smoked paprika.
– The crispy skin, when well covered, can stay crispy for several days, depending on the humidity.
– Instead of purple garlic, we can use black garlic to make a great black garlic aioli.
