Classic Fried Whitebait (Fried Tiny Fish) With Aioli

Method

• Classic Fried Whitebait (Fried Tiny Fish) With Aioli – Step-by-Step Method
• Rinse the tiny whole fish under cold running water to remove any surface scales or impurities
• Pat the fish dry thoroughly with paper towels to ensure a crisp coating later
• In a shallow dish, combine the all-purpose flour with the salt and mix well
• Individually coat each fish in the seasoned flour, shaking off any excess
• Pour oil into a deep frying pan or saucepan to a depth of about 1–2 inches and heat to 180°C (350°F)
• While the oil heats, arrange the lemon wedges and any serving plates for easy access
• Test the oil by dropping a small pinch of flour in; if it sizzles immediately, the oil is ready
• Working in batches, gently lower the floured fish into the hot oil
• Fry each batch for 2–3 minutes, turning once if needed, until the fish are golden and crisp
• Use a slotted spoon to transfer the fried fish to a wire rack or plate lined with paper towels to drain
• Repeat with the remaining fish, ensuring oil temperature remains constant for even frying
• Allow fried whitebait to cool slightly for 1–2 minutes before serving
• Serve immediately with lemon wedges on the side and a small bowl of classic aioli for dipping
• For plating, arrange the crisp whitebait in a rustic pile or basket and garnish with extra lemon wedges
• Encourage diners to squeeze fresh lemon juice over the fish, then dip into the aioli to enjoy