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!
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.
Dribble in the rapeseed oil very slowly as you whisk until the mixture becomes the consistency of thick mayo.
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.
Pat the whitebait dry to remove excessive water. Toss in a big bowl with the flour, salt and pepper.
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.
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. Serves 4