Crispy Whitebait with Garlic Aioli

Ingredients

• 500 g whitebait
• 120 g plain flour
• 1 tsp cayenne pepper
• 1 tsp sea salt flakes
• 100 g mayonnaise
• 2 garlic cloves
• 1 lemon
• 800 ml sunflower oil

Method

1. 1

   Pat whitebait dry with kitchen paper. Mix flour with cayenne and sea salt in a large bowl.

2. 2

   Toss whitebait in the seasoned flour in batches, shaking off excess.

3. 3

   Crush garlic and mix into mayonnaise with a squeeze of lemon juice to make the aioli. Season to taste.

4. 4

   Heat oil to 185°C. Fry whitebait in small batches for 2–3 minutes until pale golden and crisp. Drain on kitchen paper.

5. 5

   Serve immediately with garlic aioli, lemon wedges and crusty brown bread.