Crispy Whitebait with Zesty Aioli

Instructions:

1. 
   1 Prepare the Whitebait

   • Rinse the whitebait carefully and pat them dry with a clean towel. Season lightly with salt and pepper, then mix with plain flour and a beaten egg to ensure an even coating on every fish.
2. 
   2 Fry the Whitebait

   • Heat vegetable oil in a deep frying pan until hot enough for frying. Add the coated whitebait in small batches, frying them until they achieve a delicate golden colour. Remove and place on paper towels to drain any excess oil.
3. 
   3 Craft the Aioli

   • In a bowl, whisk together the egg yolk and minced garlic until combined. Slowly drizzle in the extra virgin olive oil while continuing to whisk, creating a smooth emulsion. Stir in the lemon juice and adjust seasoning as needed.
4. 
   4 Assemble and Serve

   • Plate the hot, crispy whitebait alongside a serving dish of the zesty aioli. Serve immediately so that each bite delivers a satisfying crunch and a burst of tangy creaminess.