Whitebait with Lemon aioli

Whitebait with Lemon Aioli
Whitebait with Lemon Aioli

Love the balcony bar. It’s our intimate space out in the world. We can sit and watch the inner-west crowd wander by as they divert from King St, Newtown. It gets the afternoon sun in winter. It’s our bubble.

This afternoon my man went to Feros Brothers Seafood in Marrickville on his way home from Addison St Markets. He came back with some trout and a big bag of whitebait.

Whitebait takes me back to the Greek islands – leisurely afternoons in Naxos sitting outside a taverna by the water with whitebait, tzatziki, greek salad and retsina…

Snap! Back to the present in Newtown, I decided I needed a Date-in with my man. We might not be in the Greek isles, but there’s always romance on the balcony bar.

I whipped up some deep-fried whitebait and aioli and we shared it with drinks. Perfect Sunday arvo in the inner west with my man.

Whitebait with Lemon aioli

Prep & cooking  15 minutes

Serves  2

Olive oil for deep frying

½ cup flour

½-1 tsp cayenne pepper

Pinch of salt

½ kilo whitebait

Lemon wedges, to serve

Lemon aioli

½ greek yoghurt

1 tbs mayonnaise

1 garlic clove, smashed and sliced

½ tsp of finely lemon rind

¼ lemon

1 tbs flat leaf parsley, chopped

  1. Heat the oven to 180 degrees. Heat the oil in small pot or deep frying pan. Make sure it’s about 5cm deep (so a pot might be more economical). While the oil is heating, place the flour, pepper and salt in a bowl. Toss through the whitebait, covering completely with the flour.
  1. Fry the whitebait in batches. Cook for about 5 minutes in the oil, stirring occasionally until whitebait is light golden. Line a baking tray with baking paper then paper towel (to soak up some of the oil). Remove from the oil and place on the lined tray and place in the oven while cooking the remaining batches. Add each batch to the oven tray to crisp up.
  1. To make the Lemon aioli, place the yoghurt, mayonnaise, garlic and rind in a bowl and stir. Squeeze in the lemon juice, add the parsley and stir to combine.
  1. Once the last batch has been in the oven for a few minutes, remove from oven and place on a serving platter. Serve with the Lemon aioli and lemon wedges. Enjoy with your favourite beer or a glass of white wine in the sun with the one.

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