📝 About This Recipe
Transport yourself to a sun-drenched coastal taverna with these shatteringly crisp, golden-fried whitebait. These tiny, delicate fish are flash-fried to perfection, offering a sweet, briny flavor that is beautifully balanced by a dusting of smoky paprika and sea salt. Served with a velvety, homemade garlic aioli, this dish is the ultimate seafood snack that captures the essence of summer by the sea.
🥗 Ingredients
The Whitebait
- 500 grams Fresh Whitebait (cleaned and patted thoroughly dry)
- 1 liter Vegetable Oil (for deep frying; sunflower or canola works best)
The Crispy Coating
- 1 cup All-purpose Flour
- 1/2 cup Cornstarch (for extra crunch)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Quick Garlic Aioli
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest
For Garnish
- 1 handful Fresh Parsley (finely chopped)
- 1 piece Lemon Wedges (cut from a whole lemon)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by preparing the Garlic Aioli. In a small bowl, whisk together the mayonnaise, minced garlic paste, lemon juice, and lemon zest until smooth. Cover and refrigerate to let the flavors marry while you cook the fish.
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2
Rinse the whitebait gently under cold running water. Place them on a tray lined with several layers of paper towels. Pat them very dry; moisture is the enemy of a crisp coating.
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3
In a wide, shallow bowl or a large zip-top bag, combine the all-purpose flour, cornstarch, smoked paprika, cayenne, fine sea salt, and black pepper. Whisk or shake to ensure the spices are evenly distributed.
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4
Fill a heavy-bottomed pot or a deep fryer with the vegetable oil. The oil should be at least 2-3 inches deep. Heat the oil over medium-high heat until it reaches 375°F (190°C).
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5
Working in small batches (about a handful at a time), toss the whitebait into the flour mixture. Ensure every little fish is individually coated.
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6
Place the coated whitebait into a fine-mesh sieve and shake vigorously to remove all excess flour. You want a very thin, translucent coating, not a thick batter.
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7
Carefully drop the first batch of fish into the hot oil. Use a slotted spoon or spider to gently separate them so they don't clump together.
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8
Fry for 2-3 minutes until they are a vibrant golden brown and feel firm/crisp to the touch. They cook very quickly!
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9
Use a spider strainer to remove the fish from the oil and transfer them immediately to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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10
Immediately sprinkle the hot whitebait with a pinch of flaky sea salt while the oil is still glistening on the surface.
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11
Repeat the process with the remaining fish, ensuring the oil returns to 375°F (190°C) between each batch.
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12
Once all fish 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.
💡 Chef's Tips
Ensure the whitebait are bone-dry before flouring to avoid a gummy texture. Use a thermometer to maintain a steady oil temperature; if the oil is too cold, the fish will be greasy. Don't overcrowd the pan, as this drops the oil temperature and prevents the fish from crisping properly. If you can't find fresh whitebait, frozen ones work well—just thaw them completely in the fridge and dry thoroughly. For an extra kick, add a teaspoon of dried oregano or lemon pepper to the flour mix.
🍽️ Serving Suggestions
A chilled glass of Assyrtiko or a crisp Sauvignon Blanc cuts through the richness beautifully. Serve alongside a fresh Greek salad with feta and kalamata olives. A side of crusty sourdough bread is perfect for mopping up any leftover aioli. Pair with a cold Mediterranean lager for a casual appetizer experience. Serve as part of a 'Fritto Misto' platter with fried calamari and shrimp.