CRISPY WHITEBAIT WITH GREEN TABASCO MAYONNAISE

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

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