Golden-fried Alaska sablefish bites coated in curry-seasoned batter, served with a side of creamy masala aioli and lime wedges on a rustic plate.

Crispy, spiced, and irresistibly bold—this Indian-inspired fish fry features wild Alaska sablefish coated in a madras curry batter and served with a rich, ras al hanout–spiced masala aioli. The buttery texture of sablefish holds up beautifully to frying, making this a standout fusion dish that’s both vibrant and satisfying.

"Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture." - Chef Fraser

  • Prep Time:

    15 minutes, not including marinading time

  • Cook Time:

    10 minutes

  • Total Time:

    1 hr, 25 min

  • Servings:

    4

  • Ingredients:

    • 16 portions of Alaska sablefish, 1-2 oz pieces each, skin and bones removed
    • 2 cups milk
    • 2 ea egg yolks
    • 1 oz salt, for milk
    • 1 cup wondra flour, or super fine flour
    • 1 cup corn starch
    • 2 oz madras curry
    • 1 gallon canola oil
    • 1 cup mayonnaise
    • 1 oz ras al hanout spice
    • Salt
    • Pepper
    • Lime for squeeze of lime on top, served cut on the final plating

    You will also need

    • Tabletop fryer, or pot fitted with thermometer, set to 350° F

  • Instructions:

    1. Mix ras al hanout with mayonnaise. Season with salt and pepper.
    2. Soak sablefish pieces in milk for 1 hour. Make a dip with egg yolks and 2 oz of milk. Put fish in dredge of corn starch, flour and curry. Put fish in egg mix. Return to flour mix. Fry fish at 350° F until golden brown.Garnish plate with aioli in a ramekin, with a slice of lime on the side.

    Recipe courtesy of Chef Neal Fraser

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Appetizer • Whitefish