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.
Total Time
25min
0.0
0 Ratings
Author: East After Noon
Servings:
4
Ingredients
•
3
Lemons
, divided
•
1
bulb
Garlic
•
1
Tbsp
Olive Oil
•
to taste
Sea Salt
•
to taste
Ground Black Pepper
•
as needed
Sunflower Oil
•
3/4
cup
All-Purpose Flour
•
2
lb
Frozen Whitebait
, thawed
•
3 1/2
Tbsp
Mayonnaise
Cooking Instructions
1.
Preheat the oven to 390 degrees F (200 degrees C).
2.
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.
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.
4.
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).
5.
Fill a pot with about 4cm of Sunflower Oil (as needed) and heat to 390 degrees F (200 degrees C).
6.
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.
7.
Deep-fry the whitebait in batches, draining the fried fish on kitchen towel.
8.
Season with Sea Salt (to taste) and serve the whitebait immediately with the mayonnaise and Slices of Lemon (2) for squeezing over the fish.
Nutrition Per Serving
CALORIES
547
FAT
27.3 g
PROTEIN
46.9 g
CARBS
30.8 g
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