for 4 person

Aïoli

4	garlic cloves, squeezed
1	fresh egg yolk
¼ tsp	salt
1 dl	sunflower oil
2 tsp	lemon juice
a little	cayenne pepper

Batter

75 g	white flour
50 g	Maizena cornflour
¼ tsp	baking powder
1 ¾ dl	sparkling mineral water, chilled
¼ tsp	salt
a little	pepper
300 g	whitefish fillets without skin
300 g	mini-octopuses, ready to cook

To deep fry

	oil, for deep-frying
1	organic lemon, cut into wedges
a little	parsley, roughly torn

How it's done

Aïoli

Whisk together the garlic, egg yolk and salt in a small bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick aïoli. Stir in the lemon juice, season.

Batter

Mix the flour, cornflour and baking powder, combine with the mineral water to make a thin batter, season. Dip the fish fillets and mini octopus in the batter, shake off the excess batter.

To deep fry

Preheat the oven to 80°C. Line a baking tray with baking paper, place a rack on top, transfer to the oven. Heat the oil in a cooking pot to approx. 180°C. Deep-fry the fish fillets and mini octopus for approx. 6 mins. per batch until golden brown, keep warm on the rack. Serve with the lemon wedges, parsley and aïoli.

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