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Whitebait With Roasted LemonGold<sup>®</sup> Aioli

Whitebait With Roasted LemonGold® Aioli

Whitebait are juvenile members of the herring family that can be eaten whole. Traditionally prepared by dusting in seasoned flour before being deep-fried, whitebait essentially become a happy medium between fish and chips. Best served directly from pot to plate, whitebait is made even more delicious with the addition of a different take on tartare sauce – roasted LemonGold® aioli.

Recipe developed by @eastafternoon

Prep time: 15 min
Cooking time: 10 min
Serves: 4


  • 900g pre-frozen whitebait, defrosted
  • 100g plain flour
  • Sunflower oil, for deep-frying
  • 50ml good quality mayonnaise (or make your own)
  • 3 LemonGold® lemons
  • 1 bulb of garlic
  • 15ml olive oil
  • Fine sea salt and black pepper
  • Coarse ground sea salt and black pepper


  1. Preheat the oven to 200°C.
  2. Slice one LemonGold® and the garlic bulb in half, drizzle with the olive oil and season with coarse salt and pepper.
  3. Roast the LemonGold® and garlic in the oven for 15 – 20 minutes or until caramelized and soft. Leave to cool before spooning out the middle fruit and finely chopping the peel of the LemonGold® and squeezing the garlic cloves from their papery skins and roughly chopping.
  4. Stir the chopped peel and garlic through the mayonnaise and season with a grind of coarse salt and pepper to taste.
  5. Fill a pot with about 4cm of oil and heat to 200°C.
  6. Rinse off the whitebait and pat dry with kitchen towel.
  7. Combine the flour and a shake of fine black pepper in dish and drop in the whitebait. Shake the dish to evenly coat each fish in flour then deep-fry the whitebait in batches, draining the fried fish on kitchen towel.
  8. Season with salt and serve the whitebait immediately with the LemonGold® mayonnaise and extra LemonGold® wedges for squeezing over the fish.

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