Flying Fish with Lime-and-Caper Aioli

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.8 cup cornmeal 
• 2 large eggs 
• 48 ounce flying fish fillets 
• 0.8 cup flour all-purpose
• 6 servings lime-and-caper aioli 
• 1 teaspoon salt 
• 1 sprigs garnishes: thyme tomato wedges fresh red chopped
• 6 servings vegetable oil 
• 2 tablespoons water 

Equipment

• bowl
• dutch oven

Directions

1. Stir together first 4 ingredients in a shallow dish. Stir together eggs and water in a bowl. Dip fish in egg mixture; dredge in flour mixture.
2. Pour oil to a depth of 2 inches in a Dutch oven; heat oil to 37
3. Fry fish in batches 2 1/2 minutes on each side or until golden.
4. Serve with Lime-and-Caper Aioli; garnish, if desired.
5. *Grouper or any small, firm whitefish may be substituted for flying fish.