Cod Goujonettes With Salt And Malt Vinegar Aioli Food

GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI

Steps:

• Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
• Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
• Transfer to a serving dish and serve with the aioli alongside.

BLUE CORN FRIED CHICKEN WITH MALT VINEGAR AIOLI

Steps:

• In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika. Toss the chicken legs in the mixture to coat. Cover and refrigerate overnight.
• When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature.
• In a deep saute pan with tall sides, over medium-high heat, add the shortening until you have enough to fill halfway up the sides of the pan. Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F.
• In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper. Remove the chicken from the marinade, shaking off excess and dredge the chicken in the flour and let rest about 5 minutes to let the flour soak in. Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides. Be careful not to overcrowd the pan. Transfer the chicken to a rack fitted over a sheet pan and finish the chicken in the oven until internal temperature of 165 degrees F, about 10 minutes.
• In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half. Remove the saucepan from the heat and set aside to cool.
• In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt. With a large whisk, begin to beat the egg yolks until they begin to get frothy. Slowly add the oil while whisking vigorously until creamy and thick. Gently whisk in the malt vinegar reduction. Taste the aioli, and season with salt, if needed. Serve the aioli alongside the fried chicken.