Seafood Recipes

Crisp Whitebait And Calamari With QuinceAioli

Delight in crisp whitebait and calamari paired with tangy quince aioli for a perfect snack or starter. Order fresh seafood from Pearl Seafoods today!

Crisp Whitebait And Calamari With Quince Aioli
8 People
Serves
30 Mins
Prep Time
5 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
ABOUT THIS

About This Recipe

Indulge in the delightful combination of Crisp Whitebait and Calamari served with a tangy quince aioli. This dish features perfectly battered and fried seafood, offering a satisfying crunch with every bite. The sweetness of quince enhances the creamy aioli, making it the perfect dip for this seafood duo. Ideal for a casual gathering or as a standout starter, this recipe is simple yet impressive. Order your fresh seafood from Pearl Seafoods for speedy delivery in Sydney, ensuring top-quality ingredients for your meal.

Ingredients

  1. 400g whitebait, cleaned
  2. 400g calamari, cleaned and sliced into rings
  3. 1 cup plain flour
  4. 1 cup cornflour
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon salt
  7. ½ teaspoon ground white pepper
  8. 3 eggs, lightly beaten
  9. Vegetable oil, for deep frying
  10. 2 garlic cloves, crushed
  11. 2 egg yolks
  12. 1 tablespoon lemon juice
  13. 1 teaspoon Dijon mustard
  14. 1 cup olive oil
  15. 2 tablespoons quince paste, softened
  16. Lemon wedges, to serve

Method

  1. To prepare the quince aioli, combine garlic, egg yolks, lemon juice, and mustard in the bowl of a food processor. Process until the mixture is pale and creamy. With the motor running, gradually add the olive oil in a thin, steady stream. Add the quince paste and process until smooth. Taste and season with salt and pepper, then transfer to a serving bowl.
  2. In a large saucepan, add enough oil to reach a depth of 6cm and heat to 180°C over medium heat (the oil is ready when a cube of bread turns golden brown in 15 seconds). Place the plain flour in a bowl. Add one-third of the whitebait and calamari, tossing to coat evenly. Shake off any excess flour.
  3. Deep-fry the coated seafood for about 30 seconds or until golden brown and tender. Use a slotted spoon to transfer to a plate lined with paper towels. Repeat in 2 more batches with the remaining flour, whitebait, and calamari, reheating the oil between batches.
  4. Arrange the fried seafood on a serving platter and serve immediately with the aioli.
From Our Kitchen

Chef's Tip

Lightly fried whitebait and calamari are all about crisp texture and delicate seafood flavour. Coating the seafood lightly and frying in very hot oil keeps the batter crunchy without becoming heavy or greasy. The quince aioli adds a subtle sweetness that balances the savoury seafood beautifully, while fresh lemon lifts the dish and enhances the clean ocean flavour.

FEATURED

Featured Product

Fresh whole Western Australian whitebait arranged on black slate with crushed ice and lemon

Fresh Whole Western Australian Whitebait

1kg

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$21.00 kg
$21.00 kg
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NUTRITION

Nutrition Per Serving

  • Calories 330 kcal
  • Total Fat 18.0 g
  • Total Carbohydrate 19.0 g
  • Protein 20.0 g
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