Recipe: WHITEBAIT WITH 'CHORIZO' MAYONNAISE
Jamie's second home (aside from twitter) could be considered Spain. He's holidayed there for years. And his love of Tapas, chorizo and fresh fish comes as a result of that. Which is why this dish pretty much sums him up!
- 1 clove garlic
- 1 tsp smoked paprika
- 1 handful rocket leaves
- 500 g whole fresh whitebait
- 4 tbsp plain flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1 lemon
- 1 handful fresh parsley
- 2 egg yolks
- 1 tbsp sherry vinegar
- 375 ml rapeseed oil
HEAT FRYER OR PAN
Fill a deep fat fryer with vegetable oil and heat to 180°C. You can use a pan, but never leave it unattended.
Whisk the egg yolks and vinegar together in a clean bowl.
ADD RAPESEED OIL
Dribble in the rapeseed oil very slowly as you whisk until the mixture becomes the consistency of thick mayo.
ADD PAPRIKA AND GARLIC
Add a tablespoon of hot water (optional) and whisk in the paprika and crushed garlic.
Season to taste and leave to one side for a moment.
DRY THE WHITEBAIT
Pat the whitebait dry to remove excessive water.
Toss in a big bowl with the flour, salt and pepper.
FRY THE WHITEBAIT
Fry the whitebait in small batches (don’t overload the fryer or else the temperature drops and they go soggy) for 2-3 minutes until golden and crispy.
DRY AND SERVE
Drain on kitchen paper to rid them of too much oil and serve immediately on a bed of rocket with wedges of lemon, a scattering of fresh parsley and your chorizo flavoured mayo.
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