Name: Crispy whitebait salad with garlic mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon salt; 2 tablespoon dried chilli flakes; 1 tablespoon sweet paprika; 3/4 cup (135g) semolina; 1 cup (170g) polenta; 500 gram whitebait vegetable oil, for deep-frying; 1 (130g), lebanese cucumber, cut into matchsticks; 1 medium_piece (200g) red capsicum, cut into matchsticks; 1 small_piece (100g) red onion, sliced thinly; 80 gram mizuna; 1/2 cup (150g) mayonnaise; 4 clove garlic, crushed; 2 tablespoon lemon juice

Ingredients

2 tablespoon salt

2 tablespoon dried chilli flakes

1 tablespoon sweet paprika

3/4 cup (135g) semolina

1 cup (170g) polenta

500 gram whitebait vegetable oil, for deep-frying

1 (130g), lebanese cucumber, cut into matchsticks

1 medium_piece (200g) red capsicum, cut into matchsticks

1 small_piece (100g) red onion, sliced thinly

80 gram mizuna

1/2 cup (150g) mayonnaise

4 clove garlic, crushed

2 tablespoon lemon juice

Method

1.Make garlic mayonnaise. Combine mayonnaise, garlic and lemon juice in a small bowl.

2.Combine salt, chilli, paprika, semolina and polenta in large bowl, add whitebait, toss fish to coat in mixture.

3.Heat oil in wok, deep-fry fish, in batches, until browned lightly. Drain on absorbent paper.

4.Combine remaining ingredients in large bowl, divide salad among serving plates. Top with fish, serve with mayonnaise.

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Ingredients

Method

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