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Whitebait with lemon aioli
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
- 4
Aaron Craze serves crisp deep-fried whitebait with a bitter leaf salad and home-made garlicky mayonnaise
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Tips and suggestions
- Cooks Tips...
- to stop the whitebait sticking together, put in the freezer for half an hour before coating them in the flour.
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Ingredients
- 1 Egg, separated
- 500ml vegetable oil
- 500ml extra virgin Olive oil
- 1 clove Garlic, crushed
- 1 Lemon, juice and finely grated zest
- 1 head Chicory
- 1 head radicchio
- 1 tsp Dijon Mustard
- 1 tsp red wine vinegar
- 1 bunch Watercress
- 1 tbsp plain flour
- 1 tsp Paprika
- 1 tsp sea salt
- 600g Whitebait fish
- oil, for deep-frying
Method
1. In a large mixing bowl, whisk the egg white with a pinch of salt until light and fluffy. Whisking all the time, pour in the vegetable oil in a slow, steady stream. Continue whisking until the mixture has emulsified to a mayonnaise.2. Add the yolk and carry on whisking as you drizzle in the olive oil. Stir in the crushed garlic and lemon juice, to taste. Finally add the mustard and vinegar.
3. Tear a few leafs from the chicory, radicchio and watercress and put in a salad bowl. Dress with a squeeze of lemon and a drizzle of extra virgin olive oil.
4. Mix the flour, paprika and salt in a bowl. Add the whitebait and toss until well coated. Tip into a sieve to remove any excess flour.
5. Heat the oil in a deep-fat fryer or large pan to 190C. Deep-fry the whitebait in batches for about 1 minute. Drain on some kitchen towel.
6. Scatter the whitebait over the salad and serve with the lemon aioli. Sprinkle over a little lemon zest.
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Latest Comment
This recipe sounds very nice...but..I've looked & looked & maybe I've missed something, but, I don't see the main ingredient listed - the whitebait!! What is the quantity required for this recipe?? Tbis may help!
Erm...I'm concerned about the amont of oil in the mayo. One litre of oil to one egg, seems a little over the top to drizzle over my fish. Are these quantities correct and if so what is the shelf life. This amount would last me for months..