1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil
Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.
Smoked Paprika Aioli
8 plump garlic cloves, pureed
Coarse sea salt
1 teaspoon smoked paprika
3 large egg yolks, at room temperature
1 cup extra-virgin olive oil (lightly flavored not too strong)
2 tablespoons fresh lemon juice, plus more to taste
1/2 cup vegetable oil
In a mortar, pound the garlic cloves with 1 teaspoon of sea salt until a thick paste forms. Scrape the mixture into a stainless steel bowl, stir in the egg yolks and let stand for 5 minutes.
Set the bowl on a damp kitchen towel (to hold the bowl steady) and begin whisking in the olive oil a few drops at a time. Slowly add 1/2 cup of the olive oil, whisking constantly; as the aioli begins to thicken, you can add the oil in a thin stream. When the aioli is very thick, add 2 teaspoons of the lemon juice. Gradually whisk in another 1/4 cup of the olive oil, then 2 more teaspoons of the lemon juice. Whisk in the remaining 1/4 cup of olive oil, add the 2 remaining teaspoons of lemon juice, then whisk in the vegetable oil. When all of the vegetable oil has been incorporated, season the aioli with lemon juice, smoked paprika and sea salt to taste.
Fried Blue Gill Recipe
12 Blue Gill fillet or snapper fillets (patted dry)
1 cup buttermilk
1 cup chickpea flours
1 cup flour
soak the fillets in buttermilk with lots of black pepper and a little salt for 30 minutes. remove and dredge in well seasoned 50/50 chickpea flour and ap flour mix. fry in batches in peanut oil or canola until crispy and drain on paper towels. serve with a crisp tart apple cider.