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Whitebait 'chips' with green Tabasco mayonnaise

Karen Martini
Karen Martini

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Whitebait 'chips' with green tabasco mayonnaise.
Whitebait 'chips' with green tabasco mayonnaise.Marina Oliphant

I served these up to my little ones recently and they instantly called them ''fish-chips'' and couldn't get enough of them. My girls are OK with heat, but you can dial the chilli and Tabasco down, or up, to taste.

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Ingredients

  • Canola or vegetable oil for deep-frying

  • 200ml quality mayonnaise

  • 1 tbsp plain yoghurt

  • 1 tbsp green Tabasco

  • 3 green chillies, finely chopped, seeds in

  • 1 lemon, cut into wedges

  • Flaked salt

  • 500g whitebait

  • 150g semolina

  •  

Method

  1. 1. Heat the oil in a small saucepan or deep fryer to 180C.

    2. Mix the mayonnaise, yoghurt, Tabasco and chilli with a squeeze of lemon and a little salt.

    3. Toss half the whitebait in semolina and fry immediately for 2 to 3 minutes, until lightly golden. Drain and season. Repeat with the remaining whitebait and serve piping hot with mayo and lemon wedges.

    Styling: Caroline Velik; merchandise: Minimax, The Works, Izzi & Popo.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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