Name: Crisp whitebait and calamari with quince aioli
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Cuisine: spanish
Ingredients: Vegetable oil, to deep-fry; 300g (2 cups) plain flour; 300g whitebait; 1kg cleaned squid hoods, cut into 1cm-thick rings; 3 garlic cloves; 2 egg yolks; 21.00 gm fresh lemon juice; 5.90 gm Dijon mustard; 500ml (2 cups) olive oil; 30.00 ml bought quince paste (Maggie Beer brand); Salt & freshly ground black pepper

Crisp whitebait and calamari with quince aioli

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Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Impress your guests with this gourmet recipe.

Ingredients:

Vegetable oil, to deep-fry
300g (2 cups) plain flour
300g whitebait
1kg cleaned squid hoods, cut into 1cm-thick rings
3 garlic cloves
2 egg yolks
21.00 gm fresh lemon juice
5.90 gm Dijon mustard
500ml (2 cups) olive oil
30.00 ml bought quince paste (Maggie Beer brand)
Salt & freshly ground black pepper

Instructions:

In a food processor, combine garlic, egg yolks, lemon juice, and mustard until creamy. Slowly drizzle in oil while processing. Blend in quince paste until smooth. Season with salt and pepper to taste. Serve in a bowl.
Pour enough oil into a large saucepan to reach a 6cm depth, then heat to 180°C over medium heat (oil is ready when a bread cube turns golden brown in 15 seconds). In a bowl, coat one-third of the whitebait and calamari with flour, ensuring even coverage. Shake off excess flour, then deep-fry for 30 seconds until golden brown and tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining ingredients in 2 more batches, reheating oil between.
Transfer to a beautiful serving platter and enjoy with a side of flavorful aioli.

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