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Whitebait with coriander aioli
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Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Delicious whitebait coated in golden, crispy crumbs served with zesty coriander aioli - a perfect appetizer.
Ingredients:
247.50 gm aioli (see note)
40.00 ml finely choppedcoriander leaves
31.50 gm lemon juice, plus wedges to serve
150g plain flour
150g breadcrumbs
2 tsp sweet pimenton (smoked paprika)
2.50 gm ground cumin
1/2 tsp cayenne pepper
1kg whitebait (see notes)
2eggs, lightly beaten with 2 tsp water
Sunflower oil, to deep-fry
Watercress, to serve
Instructions:
Mix together the aioli, coriander, and lemon juice in a small bowl and let it sit.
Combine flour, panko breadcrumbs, spices, and 1 tsp salt in a food processor until mixed. Dip the fish in egg wash and then coat in the breadcrumb mixture.
Heat the oil in a large saucepan until it reaches 190C (test with a cube of bread - it should turn golden in 30 seconds). Deep-fry the fish in batches for 2-3 minutes until crispy and golden. Drain on paper towel before serving with aioli, watercress, and lemon wedges.