Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.