Lager, Soy & Ginger-Fried Whitebait/Wasabi Aioli

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Aïoli

  • 1 tbsp of wasabi paste
  • 1 tbsp white wine vinegar
  • juice of half a


To make the aïoli

Put the wasabi paste, vinegar, lemon juice, egg yolks and grated garlic into the bowl of a food processor. Whizz well and then slowly add in the olive oil to form an emulsion. Taste, season well with salt and freshly ground black pepper and set aside.

To marinate the whitebait

Mix all t