Whitebait covered in crunchy golden crumbs and dipped in coriander aioli makes a superb starter.
- Combine the aioli, coriander and lemon juice in a small bowl, then set aside.
- Place the flour, panko breadcrumbs and spices in a food processor with 1 tsp salt and whiz to combine. Coat the fish in egg wash, then coat in breadcrumb mixture.
- Heat the oil in a large saucepan to 190C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel. Serve with the aioli, watercress and lemon wedges.
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