Blue Gill Chips

Smoked Tomato Aioli

3 cup                 Mayo
1Tbsp               Dijon Mustard
4 tsp                  Lemon Juice
4ea                    Garlic Cloves
6oz                     Smoked Tomatoes Chopped
2Tbsp               Tomato Ketchup
1tsp                   Chopped Parsley

Sea salt and freshly ground black pepper to taste
Finish with a splash of brandy

Combine the first 6 ingredients in a food processor.
Blend for approximately 30 seconds Season with the salt and pepper and keep cold until serving.

Edamame Corn Salad

1.25cups           Corn Kernels
.5 cup                 Shelled Edamame
.25 cup               Red Bell Pepper Small-Diced
1 Tbsp                Cilantro Finely Chopped Fresh
1 Tbsp                Olive Oil
1 Tbsp                Lime Juice Fresh
1.5tsp                 Ginger Grated
.8 tsp                   Kosher Salt
.8 tsp                   Freshly Ground Black Pepper

Combine all ingredients. Cover and chill in refrigerator until ready to serve.

Dead Guy Ale Batter
1.5  cans              Dead Guy Ale
3 cups                  Rice Flour
3 tsp                     Cornstarch
.5 tsp                    Kosher Salt
 1tsp                     Pepper
 4 tsp                    Paprika
 4 cup                   Flour, for dredging
   
Pour the beer into a large bowl. Sift the flour, salt, and paprika into the beer, whisking until the batter is light and frothy. (The batter may be used immediately or stored in the refrigerator for up to 1 week, but be sure to whisk it occasionally). Dredge the fish with flour, shaking off excess then dip in the beer batter, coating well, and drop them into the hot fat. When they are brown on one side - less than 1 minute - turn and brown them on the other side. Drain on paper towels.