Smelt Fries with Ponzu Aioli
By Chef Jay Wetzel, Aqua, San Francisco, CA

Made with:
Otatuku Ponzu Sauce

Serves: 4

Ingredients:

32 Fresh Water Smelt (small to medium, stomach out with head on)
1 cup Ponzu Sauce (reduce to 1/2)
2 Egg
2 cups Canola Oil
8 Brick Dough Sheets
1/2 cup Sesame Oil
1 tspn. LimeJuice
1 pinch Chopped Garlic
1 tbls. Green Onion (fine chopped)
1/2 Jalapeno (medium, chopped fine)

Method for preparing the Smelts:
Dry smelt on clean towel, making sure all insides
are removed.Trim brick dough into 4 squares; width should match up with length of smelt. Brush brick dough lightly with egg wash. then roll smelt individually in brick dough. Refrigerate

Aioli:
In a food processor, add 1 whole egg, lime juice, garlic and reduced Ponzu Sauce. While blending, add both canola and sesame oil until aioli is formed. Season, then fold in green onion and Jalapeno.

Serving:
Fry Smelt in 1/2 inch of vegetable oil or deep fryer on medium heat until golden brown. Serve promptly with Aioli dipping sauce.

Other Related Links:
Chef Jay Wetzel Bio

www.otafukufoods.com