Lime and Tarragon Aioli with Panko-Crusted Fish Sticks

INGREDIENTS

• 1/4 cup + 2 tablespoons olive oil
• Oil for deep frying
• 1/2 cup minus 2 tablespoons vegetable or canola oil
• 1/2 teaspoon sea salt
• Salt and pepper to taste
• 2 large cloves garlic (give it a quick crush to release the flavor but don't pulverize)
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon chopped fresh taragon
• 2 beaten eggs
• 2 egg yolks
• Black pepper (3 turns of the pepper mill)
• 1 teaspoon lime zest (the zest of one whole lime)
• 1 cup panko
• 1 pound Firm to semi-firm fish (I use cod or sea bass)