Crisp Whitebait And Calamari With Quince Aioli

Steps

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.