Seafood Recipes

Crisp Whitebait And Calamari With Quince Aioli

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
Serves
8 people
Prep
30 mins
Cook
5 mins
Difficulty
Medium

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.

Featured Product

Fresh Western Australian Whitebait Whole - Pearl Seafoods

Fresh Whole Western Australian Whitebait

$21.00

Nutrition per serving

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

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