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Crisp Whitebait and Calamari with Quince Aioli

Try this gourmet recipe - we guarantee your guests will be impressed.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 8


    •    300g whitebait
    •    300g (2 cups) plain flour
    •    Vegetable oil, to deep-fry
    •    1kg cleaned squid hoods, cut into 1cm thick rings

For the Quince Aioli:

    •    2 egg yolks
    •    3 garlic cloves
    •    1 tsp Dijon mustard
    •    500ml (2 cups) olive oil
    •    1 tbsp fresh lemon juice
    •    1 1/2 tbsps bought quince paste
    •    salt and freshly ground black pepper


  1. To 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.

  2. Add 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.

  3. Place on a serving platter and serve immediately with aioli.

This great family recipe is thanks to Taste Recipes at


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