Devilled whitebait with roasted garlic mayo
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Ingredients
- 50g cornflour
- 50g rice flour
- 2 tbsp English mustard powder
- 2 tbsp sweet smoked paprika
- 2 tsp cayenne pepper, plus a sprinkle to serve
- 400g fresh or frozen whitebait, see notes below
- for deep frying vegetable oil
GARLIC MAYO
- 4 cloves garlic, skin on
- 1 tbsp olive oil
- a pinch sea salt flakes, plus extra to serve
- 5 tbsp mayonnaise
- ½, juiced, plus 1, wedged to serve lemon
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. To make the mayo, put the garlic cloves onto a piece of foil, drizzle with the olive oil, sprinkle with sea salt and wrap up tightly. Cook in the oven for 25-30 minutes until soft. Cool, then squeeze the cloves out of their skins and put in a bowl with the mayonnaise, lemon juice and some seasoning, and mix well.
- STEP 2
Put the cornflour, rice flour, mustard powder, paprika and cayenne into a bowl and mix well. Add the whitebait and toss really well, until covered in the spiced flour.
- STEP 3
Fill a pan no more that 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the whitebait, in batches, for 4-5 minutes or until really crisp. Drain on kitchen paper and keep warm in a low oven while you fry the rest. Serve straightaway with the roasted garlic mayo for dipping, a sprinkle of sea salt and lemon wedges for squeezing over.
