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!
Ingredients
- 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
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.
Step 2
Whisk Eggs
Whisk the egg yolks and vinegar together in a clean bowl.
Step 3
Add Rapeseed Oil
Dribble in the rapeseed oil very slowly as you whisk until the mixture becomes the consistency of thick mayo.
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.
Step 5
Dry The Whitebait
Pat the whitebait dry to remove excessive water. Toss in a big bowl with the flour, salt and pepper.
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.
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
