Friture with Lemon Mayonnaise

For Lemon Mayonnaise :

1. Squeeze lemon juice of 2 lemons in a bowl. Add this juice, one egg and 1 tablespoon of water in a food processor or blender and blend it for 20 seconds.
2. With the blender running start adding olive oils and vegetable oil slowly from top and keep running until it emulsifies.
3. Keep adding the remaining 2 tablespoons of water after a little while to thin the mayonnaise and then add salt and cayenne to the blender for it to mix with the rest of the mixture.
4. Taste the mixture and adjust as per your taste.
5. Take it out in an airtight jar and place it in a refrigerator for at least 30 minutes before using.

For Friture:

1. Take a large sauce pan and pour 6 cups of vegetable oil in it. Heat this oil over medium to high heat. To check the temperature manually put a small bread cube in the oil after you feel it has heated, it should get brown in 30 seconds. For checking the temperature with a thermometer, place its rod in the oil and wait for the temperature to reach 365 degrees.
2. For covering the fish properly with flour take a plastic bag and put some flour and a handful of fish in it. Now shake the bag so that the fish gets covered with flour evenly.
3. Remove the contents of the bag onto a plate and shake off any excess flour from the fish and place it on another plate.
4. Put one piece at a time of the fish in the heated oil pan and fry until firm and golden brown, about 1 to 2 minutes.
5. Take the fish out with the help of holed spoon to get rid of excess oil and place the fish on a plate lined with paper towels.
6. Once all pieces have been fried season it with salt and toss it. Sprinkle parsley on top and serve with already prepared lemon mayonnaise.

Trivia

Mayonnaise was first created during the first European battle of the seven Year’s war under the command of Duke de Richelieu.

In Japan, Mayonnaise Day was officially celebrated on March 1, 2016