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...
Taste
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