Our Crisp Whitebait And Calamari With Quince Aioli Recipe
About The Dish
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 List
400g whitebait, cleaned
400g calamari, cleaned and sliced into rings
1 cup plain flour
1 cup cornflour
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground white pepper
3 eggs, lightly beaten
Vegetable oil, for deep frying
2 garlic cloves, crushed
2 egg yolks
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 cup olive oil
2 tablespoons quince paste, softened
Lemon wedges, to serve
Steps
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.
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.
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.
Arrange the fried seafood on a serving platter and serve immediately with the aioli.
