Crisp whitebait & calamari with quince aioli

Ingredients

  • Vegetable oil, to deep-fry
  • 300g (2 cups) plain flour
  • 300g whitebait
  • 1kg cleaned squid hoods, cut into
  • 1cm-thick rings
  • Quince aioli

  • 3 garlic cloves
  • 2 egg yolks
  • 1 tbs fresh lemon juice
  • 1 tsp Dijon mustard
  • 500ml (2 cups) olive oil
  • 1 1/2 tbs bought quince paste (Maggie Beer brand)
  • Salt & freshly ground black pepper

Description

Crisp Whitebait & Calamari With Quince Aioli Recipe - To Make Quince Aioli, Place Garlic, Egg Yolks, Lemon Juice And Mustard In The Bowl Of A Food Processor And Process Until Pale And Creamy. With The Motor Running, Gradually Add Oil...

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