Crispy Whitebait with Salsa Verde Mayonnaise


  • 400g whitebait
  • 100g fine instant polenta
  • Olive oil for deep frying
  • 1 garlic glove
  • Half lemon, juiced
  • Freshly ground pepper
  • 1/2 cup whole-egg mayonnaise
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh mint, chopped
  • 1/4 cup capers in brine
  • 3 anchovy fillets


  1. To make the salsa verde mayonnaise, put the parsley, mint, capers, anchovy and garlic into a pestle and mortar (or food processor) and grind or pulse into a crunky paste. Stir in the Dijon mustard, lemon juice and mayonnaise, then season and set aside in fridge.
  2. Heat oil in a wok, or deep fryer. Place whitebait in a bowl and coat with the polenta. Lower whitebait into the oil, and cook in batches for 1 to 2 minutes until golden. Drain on paper towel. Serve immediately with salsa verde mayonnaise.