simple way to make any night of the week Whitebait with coriander aioli

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Whitebait with coriander aioli. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whitebait with coriander aioli is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Whitebait with coriander aioli is something that I’ve loved my entire life.

Table of Contents


  • 1 cup aioli (see note)
  • 2 tbs finely chopped coriander leaves
  • 1 1/2 tbs lemon juice, plus wedges to serve
  • 1 cup (150g) plain flour
  • 1 cup (150g) panko breadcrumbs (see notes)
  • 2 tsp sweet pimenton (smoked paprika)
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1kg whitebait (see notes)
  • 2 eggs, lightly beaten with 2 tsp water
  • Sunflower oil, to deep-fry
  • Watercress, to serve


  • Step 1
    Combine the aioli, coriander and lemon juice in a small bowl, then set aside.
  • Step 2
    Place the flour, panko breadcrumbs and spices in a food processor with 1 tsp salt and whiz to combine. Coat the fish in egg wash, then coat in breadcrumb mixture.
  • Step 3
    Heat the oil in a large saucepan to 190C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden. Drain on paper towel. Serve with the aioli, watercress and lemon wedges.

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