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Crispy Whitebait with Zesty Aioli
Enjoy tender, lightly battered whitebait fried to a golden crisp, paired with a velvety homemade aioli accented with lemon and garlic. This dish marries crunchy textures with a tangy, creamy dip, making it an enticing starter or shareable snack.
Ingredients:
- 500 g Whitebait
- 100 g Plain Flour
- 1 large Egg (for batter)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- as needed Vegetable Oil for frying
- 1 large Egg Yolk (for aioli)
- 1 clove Garlic (minced)
- 150 ml Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
Instructions:
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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.
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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.
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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.
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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.