Yield: 12 servings

12 10” sundried tomato basil wraps
as needed, egg wash
24 beer battered cod filets (2 oz. each), fried
60 oz. skin-on French fries, fried
2 ¼ cups garlic Parmesan olive oil (recipe follows)
3 cups creamy lemon aioli (recipe follows)

Garlic Parmesan Olive Oil:
1 Tbsp. garlic, minced
1 ½ cups olive oil
¾ cup Parmesan, fine-grated
2 Tbsp. parsley, minced
to taste, salt and pepper

Creamy Lemon Aioli:
1 cup mayonnaise
¼ cup olive oil
½ cup lemon juice
1 ½ Tbsp. capers
1 cup parsley, loosely packed
1 ½ Tbsp. garlic, minced
to taste, salt and pepper
2 cups mayonnaise

For garlic Parmesan olive oil: In a medium bowl, whisk ingredients together and reserve.

For creamy lemon aioli: In a food processor, pulse together 1 cup of mayo, olive oil, lemon juice, capers, parsley and garlic until smooth. Remove from processor and fold together with remaining 2 cups of mayonnaise. Season with salt and pepper to taste. Reserve refrigerated.

For appetizer: Preheat convection oven to 325°F. To build plate, heat each tortilla in oven for 4 to 6 minutes, or until warm. Remove and form into a cone shape, using a pint or beer glass. Toss 5 oz. of French fries in 3 Tbsp. garlic-Parmesan oil. Place inside cone tortilla with two cod filets and ¼ cup lemon aioli.