(1) Rate it
- 0:30 Prep
- 0:05 Cook
- 8 Servings
- Capable cooks
Try this gourmet recipe – we guarantee your guests will be impressed.
Featured in
Main recipes, Lunch recipes
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 tablespoon fresh lemon juice
-
1 teaspoon Dijon mustard
-
500ml (2 cups) olive oil
-
1 1/2 tablespoons bought quince paste (Maggie Beer brand)
-
Salt & freshly ground black pepper
Method
-
Step 1To 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 in a thin steady stream. Add quince paste and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl.
-
Step 2Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Place flour in a bowl. Add one-third of the whitebait and calamari, and toss to evenly coat. Shake off any excess flour. Deep-fry for 30 seconds or until golden brown and tender. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining flour, whitebait and calamari, reheating oil between batches.
-
Step 3Place on a serving platter and serve immediately with aioli.
- Author: Rodney Dunn
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
Source: taste.com.au
