📝 About This Recipe
This classic Mediterranean-style seafood starter celebrates the delicate, salty sweetness of tiny whitebait, flash-fried to a perfect golden crunch. Often enjoyed in coastal tavernas, these 'fries of the sea' are meant to be eaten whole, providing a satisfying snap followed by a tender interior. Coated in a seasoned flour dusting and paired with a creamy, citrus-forward aioli, this dish is the ultimate crowd-pleaser for any seafood lover.
🥗 Ingredients
The Whitebait
- 500 grams Fresh or frozen whitebait (thoroughly defrosted and patted very dry)
- 1 liter Vegetable or Sunflower oil (for deep frying)
The Seasoned Flour
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch (adds extra crispness)
- 1 teaspoon Smoked paprika (pimentón dulce)
- 1/4 teaspoon Cayenne pepper (optional, for a hint of heat)
- 1 teaspoon Fine sea salt (plus extra for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
Garlic Lemon Aioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 clove Garlic (minced into a fine paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
For Garnish
- 1 handful Fresh parsley (finely chopped)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
If using frozen whitebait, ensure they are completely thawed. Place them in a colander and rinse under cold water, then spread them out on several layers of paper towels. Pat them very dry; moisture is the enemy of a crispy fry.
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2
Prepare the aioli by whisking together the mayonnaise, minced garlic paste, lemon juice, and lemon zest in a small bowl. Cover and refrigerate until ready to serve to let the flavors marry.
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3
In a large, wide bowl or a sturdy zip-top bag, combine the all-purpose flour, cornstarch, smoked paprika, cayenne, salt, and black pepper. Whisk or shake to ensure the spices are evenly distributed.
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4
Pour the frying oil into a deep, heavy-bottomed saucepan or a deep-fryer. The oil should be at least 2-3 inches deep. Heat the oil to 180°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately.
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5
Working in batches (about 3-4 batches total), toss a handful of the dried whitebait into the seasoned flour mixture. Coat them thoroughly, ensuring the tiny fish are separated and not clumping together.
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6
Lift the whitebait out of the flour and place them into a fine-mesh sieve. Shake the sieve vigorously over the bowl or sink to remove every bit of excess flour. This prevents the oil from becoming dirty and ensures a light coating.
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7
Carefully lower the floured whitebait into the hot oil. They will sizzle and bubble vigorously. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy fish.
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8
Fry the whitebait for 2 to 3 minutes, or until they are a beautiful pale golden brown and feel crisp to the touch when moved with a slotted spoon.
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9
Use a slotted spoon or a wire spider to remove the fish from the oil. Transfer them immediately to a plate lined with fresh paper towels to drain.
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10
While the fish are still piping hot, sprinkle them with a tiny extra pinch of sea salt. This helps the salt adhere to the crisp coating.
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11
Repeat the process with the remaining batches of fish, allowing the oil temperature to return to 180°C (350°F) between each batch.
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12
Once all the whitebait are fried, pile them high on a serving platter. Garnish generously with chopped parsley and serve immediately with the chilled garlic aioli and lemon wedges on the side.
💡 Chef's Tips
Always pat the fish bone-dry before flouring to prevent a soggy, doughy coating. Use a thermometer to keep the oil at 180°C; if it's too cold, the fish soak up oil; if too hot, they burn before they crisp. Shaking off excess flour in a sieve is the secret to a professional, non-clumpy finish. If you want an extra kick, add a teaspoon of dried oregano or lemon pepper to the flour mix. Serve these immediately! Fried whitebait lose their crunch quickly as they cool.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Assyrtiko or Sauvignon Blanc to cut through the richness. Serve as part of a 'Fritto Misto' platter alongside fried calamari and shrimp. Provide plenty of extra lemon wedges; the acidity is essential for balancing the fried flavors. Accompany with a side of pickled samphire or a light cucumber salad for a refreshing contrast. For a casual snack, serve them in paper cones with the aioli drizzled right over the top.