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

Step 1

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 eggs

Step 2

Whisk Eggs

Whisk the egg yolks and vinegar together in a clean bowl.

add rapeseed oil

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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. Serves 4

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