Whitebait with coriander aioli

Whitebait covered in crunchy golden crumbs and dipped in coriander aioli makes a superb starter.

Recipe «Whitebait with coriander aioli» presented in category Recipes / Fish, to prepare this dish you will need no more 06 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup aioli, 2 tbs finely chopped coriander leaves, 1 1/2 tbs lemon juice, plus wedges to serve, 1 cup plain flour, 1 cup panko breadcrumbs , 2 tsp sweet pimenton, 1 tsp ground cumin, 1/2 tsp cayenne pepper , 1kg whitebait, 2 eggs, lightly beaten with 2 tsp water, Sunflower oil, to deep-fry, Watercress, to serve.

Ingredients:

• 1 cup aioli 
• 2 tbs finely chopped coriander leaves 
• 1 1/2 tbs lemon juice, plus wedges to serve 
• 1 cup plain flour 
• 1 cup panko breadcrumbs 
• 2 tsp sweet pimenton 
• 1 tsp ground cumin 
• 1/2 tsp cayenne pepper 
• 1kg whitebait 
• 2 eggs, lightly beaten with 2 tsp water 
• Sunflower oil, to deep-fry 
• Watercress, to serve 

Instructions

1. Combine the aioli, coriander and lemon juice in a small bowl, then set aside.
2. 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.
3. 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.