Whitebait With Roasted LemonGold^® Aioli

Method:

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.