CRISPY WHITEBAIT
w SALSA VERDE MAYONNAISE
Serves 4 I Prep time 10 min I Cook time 5 min I Gluten Free I Nut Free
PROVISIONS
WHITEBAIT
- 400g whitebait
- 100g fine instant polenta
- Olive oil for deep frying
SALSA VERDE MAYONNAISE
- 1⁄4 cup fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1⁄4 cup capers in brine
- 3 anchovy fillets
- 1 garlic clove
- 1 tsp Dijon mustard
- Half lemon, juiced
- Freshly ground pepper
- 1⁄2 cup whole-egg mayonnaise
METHOD
To make the salsa verde mayonnaise, put the parsley, mint, capers, anchovy and garlic into a pestle and mortar (or food processor) and grind or pulse into a crunky paste. Stir in the Dijon mustard, lemon juice and mayonnaise, then season and set aside in fridge.
Heat oil in a wok, or deep fryer. Place whitebait in a bowl and coat with the polenta. Lower whitebait into the oil, and cook in batches for 1 to 2 minutes until golden. Drain on paper towel. Serve immediately with salsa verde mayonnaise.
*This recipe appeared originally on Barkly Square website.
*Recipe, styling & photo by Cle-ann for Barkly Square.