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How to make Whitebait with coriander aioli

Yield = 4
Prep time: 0:15
Cook time: 0:06
Total time: 0:21

Ingredients

  • 1 cup aioli (see note)
  • 2 tbs finely chopped coriander leaves
  • 1 1/2 tbs lemon juice, plus wedges to serve
  • 1 cup (150g) plain flour
  • 1 cup (150g) panko breadcrumbs (see notes)
  • 2 tsp sweet pimenton (smoked paprika)
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1kg whitebait (see notes)
  • 2 eggs, lightly beaten with 2 tsp water
  • Sunflower oil, to deep-fry
  • Watercress, to serve

Method

  • Step 1 Combine the aioli, coriander and lemon juice in a small bowl, then set aside.
  • Step 2 Place the flour, panko breadcrumbs and spices in a food processor with 1 tsp salt and whiz to combine. Coat the fish in egg wash, then coat in breadcrumb mixture.
  • Step 3 Heat the oil in a large saucepan to 190C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel. Serve with the aioli, watercress and lemon wedges.