Preheat the deep fat fryer to 130°C, or heat a shallow frying pan with vegetable oil to 130°C. To make the aioli, finely chop the garlic cloves with ½ tsp sea salt, mashing together on the board. Add to a processor with one egg yolk and the lemon juice. Turn the processor on then gradually add the olive oil, till it’s emulsified and thick, like mayonnaise.
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