Battered and fried seafood dipped into garlicky mayonnaise is one of my favorite summer holiday dishes. But if you find the idea of preparing all that seafood too intimidating, it’s a recipe that works just as well with vegetables.
Garlic is brilliantly versatile and can be used in many different ways. The smaller you cut it, the more potent but shorter-lived its flavor, so leave it whole or thickly sliced if you want a mellow backnote, but crush it for more oomph. The best way to chop it finely, as instructed above, is to cut it as you would an onion