Crispy white­bait with green Tabasco may­on­naise

Better Homes and Gardens (Australia) - - Fabulous Food -

Dip bite-sized fried fish into a mayo made ex­tra tasty with hot sauce and fresh chilli.

Cre­ate the gas­tro pub ex­pe­ri­ence at home this week­end with more-ish morsels of deep-fried white­bait

Prepa­ra­tion time 10 mins Cook­ing time 10 mins Serves 4-6 as a starter

Canola or veg­etable oil,

for deep-fry­ing

200ml whole-egg may­on­naise 1½ Tbsp plain yo­ghurt

1 Tbsp green Tabasco sauce,

plus ex­tra to serve

3 green chill­ies, finely chopped

4 lime leaves, chopped

and pounded to dust Squeeze of lemon juice Sea-salt flakes, to sea­son

500g fresh white­bait (see Cook’s tip) 150g fine semolina

Lemon cheeks, to serve

STEP 1 Pour oil into a large deep saucepan un­til 5cm deep. Heat to 180°C on a cook’s ther­mome­ter, or un­til a cube of bread turns golden in 30 sec­onds.

STEP 2 Mix may­on­naise, yo­ghurt, Tabasco, chilli, lime leaf and lemon juice, then sea­son with salt.

STEP 3 Toss half the white­bait in semolina and fry im­me­di­ately for 2-3 min­utes or un­til lightly golden. Drain and sea­son with salt. Re­peat with re­main­ing white­bait and semolina. STEP 4 Serve im­me­di­ately with ex­tra Tabasco, green Tabasco may­on­naise and lemon wedges.

Crispy white­bait with green Tabasco may­on­naise

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