Surimi Bites with Lemoioli

600 g surimi, bite sized
½ cup flour
½ cup cornmeal
2 tsp SIDS SALT & PEPPER
1 tsp garlic powder
¼ tsp paprika
1 tsp onion powder
¼ tsp cayenne
Rice bran oil, 5 cm in the cast iron pan and Dutch oven, and up to 2 litres for an electric fryer
Lemon Aioli:--
1 egg yolk
2 tbsp lemon juice
½ tsp SIDS CRAZY LEMON
2 tsp SIDS RINGS AROUND URANUS SAUCE
1 clove garlic, minced
pinch of salt
½ - ¾ cup rice bran oil

Preheat the oven to 90°C.
Heat the oil in a cast-iron frypan, Dutch oven, or electric fryer to 175°C.
Mix the flour, cornmeal, SIDS SALT & PEPPER, garlic powder, paprika, onion powder, and cayenne in a shallow dish. (pie plate or cake pan works well) Line a plate with paper towels.
Once the oil is hot, dip the surimi in the cornmeal mixture, then into the oil. (chopsticks work well for this) Don't overcrowd the pan. Turn them if necessary. Fry them for a couple minutes until they're golden brown, then transfer to the paper-towel lined plate. If you're frying in batches, move the fried surimi to a baking tray in the warm oven, then repeat with remaining surimi.
Serve with lemon aioli.
Lemon Aioli
Add the egg yolk, lemon juice, SIDS CRAZY LEMON, SIDS RINGS AROUND URANUS SAUCE, garlic, and salt to the jar of a blender. Blend until smooth. Slowly drizzle in the oil through the top while it's running until it emulsifies. Add enough oil until it's as thick as you like. Refrigerate until ready to serve.