Preheat the oven to 390 degrees F (200 degrees C).
Slice one Lemon (1) and the Garlic (1 bulb) in half, drizzle with the Olive Oil (15 milliliter) 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.
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.
Stir the chopped peel and garlic through the Mayonnaise (50 gram) and season with a grind of Sea Salt (to taste) and Ground Black Pepper (to taste).
Fill a pot with about 4cm of Sunflower Oil (to taste) and heat to 390 degrees F (200 degrees C).
Rinse off the Frozen Whitebait (900 gram) and pat dry with kitchen towel. Combine the All-Purpose Flour (100 gram) 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.
Deep-fry the whitebait in batches, draining the fried fish on kitchen towel.
Season with Sea Salt (to taste) and serve the whitebait immediately with the mayonnaise and Slices of Lemon (2) for squeezing over the fish.