Tempura Fish Fingers with Garlic Aioli

Combine ingredients and refrigerate until needed.

Heat 2 quarts oil in a 6 quart stockpot to 370°F. Salt the pieces of fish well on both sides.

While the oil is heating, make the batter. Mix together the flour, corn starch, salt and baking soda in one bowl. In another bowl, whisk together the ice cold water and the egg yolk.

Add the dry ingredients to the wet ingredients and whisk them together until just combined. Do not overmix. Dip the fish pieces in the batter. Allow excess batter to drip back into the bowl. This batter is thin and runny.

Gently lower fish fingers into the oil. Do not overcrowd the pot. Fry in batches, at about 2-3 minutes per batch. Drain on a rack set over a paper towel to catch the oil that drips off.

Serve fish with garlic aioli.