DEVILLED WHITEBAIT WITH ROASTED GARLIC MAYO
Check out this easy recipe for crispy deep-fried whitebait and creamy roasted garlic mayo. This simple yet impressive spring recipe will make a perfect starter at your next dinner party
Provided by Adam Bush
Categories Snacks, Starter
Time 45m
Yield Serves 4 as a starter
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. To make the mayo, put the garlic cloves onto a piece of foil, drizzle with the olive oil, sprinkle with sea salt and wrap up tightly. Cook in the oven for 25-30 minutes until soft. Cool, then squeeze the cloves out of their skins and put in a bowl with the mayonnaise, lemon juice and some seasoning, and mix well.
- Put the cornflour, rice flour, mustard powder, paprika and cayenne into a bowl and mix well. Add the whitebait and toss really well, until covered in the spiced flour.
- Fill a pan no more that 1 /3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the whitebait, in batches, for 4-5 minutes or until really crisp. Drain on kitchen paper and keep warm in a low oven while you fry the rest. Serve straightaway with the roasted garlic mayo for dipping, a sprinkle of sea salt and lemon wedges for squeezing over.
Nutrition Facts : Calories 463 calories, Fat 42.6 grams fat, SaturatedFat 0.9 grams saturated fat, Carbohydrate 6.1 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.5 grams fiber, Protein 13.5 grams protein, Sodium 0.5 milligram of sodium
WHITEBAIT
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 10m
Yield serves 2 as a main course or 4 as a starter
Number Of Ingredients 7
Steps:
- Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
- Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
- Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating baby fish, whole, might not tempt. How wrong they are, if that's the case.
- Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.
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