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Ingredients
Method
- 500g whitebait, thawed and patted dry
- 100g plain flour
- 2 tsp cayenne pepper
- 1 tsp sweet paprika
- 1 tsp celery salt
- 500ml vegetable oil, for frying
- 150g mayonnaise
- Zest and juice of 1 lemon
- 1 tbsp chopped parsley
- Sea salt
- Stir the mayonnaise with the lemon zest, half the lemon juice and the parsley. Season and set aside.
- Toss the flour with the cayenne, paprika and celery salt in a large bowl. Add the whitebait in batches and turn them through the flour until well coated, then shake off the excess in a sieve.
- Heat the oil in a deep pan to 190C. Fry the whitebait in small batches for 90 seconds, until crisp and pale gold. Drain on paper towel, season with sea salt and the remaining lemon juice, and serve immediately with the lemon mayo.
20 mins
4 serving
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