Whitebait With Coriander Aioli

Whitebait With Coriander Aioli

Indulge in the delightful combination of crispy whitebait paired with a refreshing coriander aioli. This simple yet elegant dish is perfect as an appetizer or a light meal. The whitebait is lightly battered and fried until golden, creating a crunchy texture that complements the creamy, herb-infused aioli. Easy to prepare, this recipe brings the taste of the ocean right to your table. Order your fresh whitebait from Pearl Seafoods and enjoy reliable Sydney delivery for the best quality seafood.

Recipe Information

Serves

4 people

Preparation

15 minutes

Cooking

6 minutes

Difficulty

Moderate

Ingredients

    • 1 cup aioli
    • 2 tbsp finely chopped coriander leaves
    • 1 1/2 tbsp lemon juice, plus wedges to serve
    • 1 cup (150g) plain flour
    • 1 cup (150g) panko breadcrumbs
    • 2 tsp sweet pimentón (smoked paprika)
    • 1 tsp ground cumin
    • 1/2 tsp cayenne pepper
    • 1kg whitebait
    • 2 eggs, lightly beaten with 2 tsp water
    • Sunflower oil, for deep-frying
    • Watercress, to serve

Steps

    1. In a small bowl, combine the aioli, chopped coriander, and lemon juice. Set aside for later.
    2. In a food processor, combine the plain flour, panko breadcrumbs, and spices with 1 teaspoon of salt, and pulse to mix well. Dip the whitebait in the egg wash, then coat with the breadcrumb mixture.
    3. Heat the sunflower oil in a large saucepan to 190°C (a cube of bread will turn golden in 30 seconds when the oil is ready). Deep-fry the fish in batches for 2-3 minutes, or until crisp and golden. Drain on paper towels.
    4. Serve the crispy whitebait with the aioli, watercress, and lemon wedges.

Featured Product for This Recipe

Chilled Western Australian Whitebait Whole

Chilled Western Australian Whitebait Whole

$21.00

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