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Super Bowl XLI:

Chef Zak Pelaccio-Fatty Crab and 5Ninth, NY
Chef Zak Pelaccio

Fatty Crab
643 Hudson St
New York, NY 10014
(212) 352-3590


Fried Whiting with Sambal Aioli
Zak Pelaccio—Fatty Crab and 5Ninth, NY
Adapted by
January 2007

Yield: 4 Servings


    Sambal Aioli:
  • 3 egg yolks
  • 1 clove garlic, finely chopped
  • 1/2 lemon, juiced
  • 1 Tablespoon Japanese rice vinegar
  • Pinch of salt
  • 1/2 quart olive oil
  • 1 Tablespoon sriracha or sambal olek

  • 1 pound fresh whiting or whitebait, small as possible
  • Wondra flour, as needed

For the Sambal Aioli:

Put egg yolks, garlic, vinegar, lemon juice and salt in a mixer and pulse until smooth. Slowly add oil while the machine is running until the aioli is emulsified. Finish with the sambal and blend thoroughly.

For the Whiting:
Toss whiting in Wondra flour and deep fry at 375°F until crispy, or about 2 minutes. Remove and season with salt. Serve with a small dish of sambal aioli.

  • Rising Star Chef Sean Griffin
  • A Suped-Up Super Bowl Sunday

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