Fish Easy

Whitebait with coriander aioli

Name: Whitebait with coriander aioli
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 1 cup aioli; 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; 2 tsp sweet pimenton (smoked paprika); 1 tsp ground cumin; 1/2 tsp cayenne pepper; 1kg whitebait; 2 eggs, lightly beaten with 2 tsp water; Sunflower oil, to deep-fry; Watercress, to serve

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Whitebait covered in crunchy golden crumbs and dipped in coriander aioli makes a superb starter.

1 cup aioli
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
2 tsp sweet pimenton (smoked paprika)
1 tsp ground cumin
1/2 tsp cayenne pepper
1kg whitebait
2 eggs, lightly beaten with 2 tsp water
Sunflower oil, to deep-fry
Watercress, to serve

Method

1.

Combine the aioli, coriander and lemon juice in a small bowl, then set aside.
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.
3.

Heat the oil in a large saucepan to 190°C (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.