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Crumbed whitebait with parsley, lemon and black olive sauce and allioli
Serves 4 Starters and mains
For the sauce
- 1 small bunch parsley, tough stalks removed and chopped
- 2 garlic cloves, finely chopped
- rind 1 lemon, thinly peeled off and finely chopped
- juice 1⁄2 lemon
- 125ml extra virgin olive oil
- 10 stoned black olives, finely chopped
For the whitebait
- 500g whitebait
- 80g plain flour
- 1⁄2tsp pul biber
- 1⁄2tsp sea salt flakes, finely ground
- 2 eggs, beaten
- 155g panko breadcrumbs
- sunflower oil, for deep-frying
For the allioli
- 6 large garlic cloves, finely sliced
- 11⁄2tsp sea salt flakes
- 150ml extra virgin olive oil
- 50ml sunflower oil
- juice 1 lemon
You will need
- cook's digital thermometer
Method
To make the parsley, lemon and black olive sauce, put all the ingredients in a screw-top jar and shake together.
To make the allioli, put the chopped garlic and some salt flakes in a large pestle and mortar and pound to a paste using a circular motion in one direction. Start adding the oils a little at a time, just as you would with a mayonnaise, until it forms a thick sauce. When half the oils have been added, stir in a little lemon juice, then continue adding the remaining oils. If you wish, add a little more lemon juice to taste and 2tbsp water, but take care not to loosen it too much.
Wash the whitebait in cold water and drain well before gently patting dry with kitchen paper on a large tray. Heat some oil to 190C in a large wok, deep-sided pan or deep-fat fryer.
Put the flour in a large paper
bag and season with the pul biber and salt. Add the whitebait
a third at a time and shake to
coat. Transfer them into the egg
(leaving the coating flour behind in
the bag for the next batch), then
lift them out with a slotted spoon
and transfer straight into the panko
breadcrumbs to coat lightly. Fry
for around 2 minutes, until golden
and crisp. Transfer to an oven tray
lined with kitchen paper and put in
a low oven while the other batches
are fried. Serve immediately with
the sauce and the allioli.
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