Serves 4-6 as a starter
1 cup aioli
2 tbs finely chopped coriander leaves
11/2 tbs lemon juice, plus wedges to serve
1 cup (150g) plain flour
1 cup (150g) panko breadcrumbs
2 tsp sweet pimenton (smoked paprika)
1 tsp ground cumin
1/2 tsp cayenne pepper
1kg whitebait
2 eggs, lightly beaten with 2 tsp water
Sunflower oil, to deep-fry
Watercress, to serve
Combine the aioli, coriander and lemon juice in a small bowl, then set aside.
Place the flour, panko breadcrumbs and spices in a food processor with 1 tsp salt and whiz to combine.
Coat the fish in egg wash, then coat in breadcrumb mixture.
Heat the oil in a large saucepan to 190 C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
Deep-fry the fish, in batches, for 2-3 minutes or until crisp and golden.
Drain on paper towel.
Serve with the aioli, watercress and lemon wedges.
