What's the secret to the fantastic crust in this easy fish dish? Why, crushed potato chips. There's nothing wrong with having a little fun in the kitchen, and this dish, currently on the menu at The Shed at Glenwood in Atlanta, is definitely fun to make.
Place the egg yolks, lemon juice, mustard, and roasted garlic in a blender and blend on medium speed. Slowly pour in the olive oil until mixture is incorporated. Set aside.
Place the potato chips in a large Ziploc bag and crush them with your hand into small pieces about the size of a pea. Add the lemon zest and fresh thyme to the potato chips and shake the bag until incorporated.
Brush the fish with some of the oil and place in the bag. Press the chips onto the fish without squishing the fish or breaking the flesh. Remove the fish from the bag.
Heat the remaining oil in a medium-sized pan over medium heat. Add the fish to the pan and cook until brown. Turn the fish over and cook the other side until golden brown. Remove the fish from the pan and place on paper towels.
Serve on 2 plates on beds of mashed potato, drizzled with aioli and garnished with potato chips, sliced radishes, chervil, and tarragon.