This dish was inspired by the fried brussel sprouts at Delarosa Restaurant on Chestnut Street in the marina. We used a deep sauté pan and a generous splash of olive oil and they were crispy and delicious in no time. The aioli can be prepared in a blender in about 5 minutes, and is great slathered on a burger or as a dip for sweet potato fries.
For an easy weeknight meal, brush a thick layer of the aioli on a salmon, halibut or any other firm fish filet and sprinkle ¼ cup of panko breadcrumbs on top, pressing to adhere. Drizzle the panko with a little olive oil and bake the fish for 8 to 10 minutes at 425° F, or until just cooked through. The panko should be lightly golden and crispy. Serve with sautéed veggies and quinoa with toasted almonds.
Active Time: 30 minutes
Serves 6 as an hors d’oeuvre or side dish
Fried Brussel Sprouts
1 cup olive oil
½ cup canola oil*
1½ lbs brussel sprouts, ends trimmed, cut in half lengthwise
2 teaspoons Maldon sea salt
*adding canola oil to the olive oil will allow the olive oil to get hotter without burning. Canola oil has a much higher burn temperature than olive oil and helps when frying foods at a high temperatures.
2 cups good mayonnaise
¼ cup capers
1 large garlic clove, roughly chopped
½ cup roughly chopped parsley leaves
¼ cup packed basil leaves
¼ cup roughly chopped chives
¼ cup roughly chopped dill fronds
1 tablespoon packed thyme leaves
2 teaspoons roughly chopped oregano leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
¼ teaspoon pepper
Fried Brussel Sprouts
Heat a large, deep sauté pan or braising pot over high heat for two to three minutes. Add the olive oil and canola oil and swirl gently. Let the oil heat for one minute, or until shimmering and very hot. Carefully add half of the brussel sprouts – be careful, they will sputter! Let the brussel sprouts fry for 1 minute. Toss gently and fry for 4 to 5 minutes, tossing occasionally, until the brussel sprouts are deep golden brown at the edges and tender inside.
Using a slotted spoon, transfer the brussel sprouts to a paper towel lined baking sheet to drain. Sprinkle with sea salt and repeat with remaining brussel spouts.
Put all if the ingredients together in a blender and process until smooth. Can be made a day in advance. Cover and refrigerate until ready to use.
Transfer the brussel sprouts to a serving bowl and put the aioli in a small bowl or ramekin. Serve hot.