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Whitebait with Lemon Aioli

9 INGREDIENTS • 8 STEPS • 25MINS

Whitebait with Lemon Aioli

Recipe
Enter my twist on classic aioli. Here I’ve made it using good quality store-bought mayonnaise but if you’re feeling up to it, homemade is always best. By roasting juicy seedless lemons, one can add a citrus hit to garlicky aioli – the ideal starter to serve at your next dinner party or casual lunch.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Enter my twist on classic aioli. Here I’ve made it using good quality store-bought mayonnaise but if you’re feeling up to it, homemade is always best. By roasting juicy seedless lemons, one can add a citrus hit to garlicky aioli – the ideal starter to serve at your next dinner party or casual lunch.
25MINS
Total Time
$2.04
Cost Per Serving
Ingredients
Servings
4
us / metric
Lemon
3
Lemons, divided
I used LemonGold® Lemons
Garlic
1 bulb
Garlic
Olive Oil
1 Tbsp
Olive Oil
Sea Salt
to taste
Sea Salt
Ground Black Pepper
to taste
Ground Black Pepper
Sunflower Oil
as needed
Sunflower Oil
for deep-frying
All-Purpose Flour
3/4 cup
All-Purpose Flour
Frozen Whitebait
2 lb
Frozen Whitebait, thawed
Mayonnaise
10 tsp
Mayonnaise
Nutrition Per Serving
VIEW ALL
Calories
547
Fat
27.3 g
Protein
46.9 g
Carbs
30.8 g
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 390 degrees F (200 degrees C).
step 2
Slice one Lemon (1) and the Garlic (1 bulb) in half, drizzle with the Olive Oil (1 Tbsp) and season with Sea Salt (to taste) and Ground Black Pepper (to taste). Roast the lemon and garlic in the oven for 15 – 20 minutes or until caramelized and soft.
step 3
Leave to cool before spooning out the middle fruit and finely chopping the zest of the lemon. Squeeze the garlic cloves from their papery skins and roughly chop.
step 4
Stir the chopped peel and garlic through the Mayonnaise (10 tsp) and season with a grind of Sea Salt (to taste) and Ground Black Pepper (to taste).
step 5
Fill a pot with about 4cm of Sunflower Oil (as needed) and heat to 390 degrees F (200 degrees C).
step 6
Rinse off the Frozen Whitebait (2 lb) and pat dry with kitchen towel. Combine the All-Purpose Flour (3/4 cup) and a shake of Ground Black Pepper (to taste) in dish and drop in the whitebait. Shake the dish to evenly coat each fish in flour.
step 6 Rinse off the Frozen Whitebait (2 lb) and pat dry with kitchen towel. Combine the All-Purpose Flour (3/4 cup) and a shake of Ground Black Pepper (to taste) in dish and drop in the whitebait. Shake the dish to evenly coat each fish in flour.
step 7
Deep-fry the whitebait in batches, draining the fried fish on kitchen towel.
step 7 Deep-fry the whitebait in batches, draining the fried fish on kitchen towel.
step 8
Season with Sea Salt (to taste) and serve the whitebait immediately with the mayonnaise and Slices of Lemons (2) for squeezing over the fish.
step 8 Season with Sea Salt (to taste) and serve the whitebait immediately with the mayonnaise and Slices of Lemons (2) for squeezing over the fish.
Tags
Appetizers
Dairy-Free
Lunch
British
Date Night
Fish & Seafood
Snack
Shellfish-Free
Dinner
Italian
Shellfish
Mediterranean
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