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Whitebait Fritters with Aioli

Whitebait Fritters with Aioli recipe by Dixie Elliott for MiNDFOOD.

Whitebait Fritters with Aioli

If you are unable to get fresh whitebait (in season in NZ from August) for this simple and stylish meal, frozen silver fish (thawed) or the larger Italian-style whitebait is suitable.

Serves 4 (makes 12 fritters)

5 eggs

2 tbsp plain flour

300g whitebait

salt and pepper, to season

40g butter

lemon wedges, to serve

2 avocados, diced, to serve

aioli, to serve

1 Preheat oven to 120C. Line a baking tray with baking paper. Whisk eggs and flour in a bowl. Add whitebait, stirring until well combined. Season with salt and pepper.

2 Heat half the butter in a frying pan over medium heat. When hot add 2-tbsp quantities of whitebait mixture to pan, making 3 fritters at a time. Cook for 
2 minutes or until golden. Turn fritters and cook for a further 1–2 minutes or until golden and whitebait has turned opaque. Transfer fritters to prepared baking tray and put in oven to keep warm. Cook remaining fritters. Serve with lemon wedges, avocado and aioli.

AIOLI

Put 2 egg yolks and 1 tbsp lemon juice in a food processor and process for 30 seconds or until combined. With processor running on slow, add ½ cup light olive oil in a steady stream through funnel. Taste and season with salt and pepper if required. Spoon aioli into a serving bowl. Add warm water to aioli 
if it seems too thick.

Note: if you are unable to get New Zealand whitebait fresh at the fish market, frozen silver fish (thawed) or the larger Italian-style whitebait is suitable.

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