250 gmneonata, defrosted (see note)50 gm (1/3 cup) cornflourFor frying:olive oilTo serve:lemon wedgesLemon aioli1egg yolk1lemon, juice and finely grated rind only1 clovegarlic, crushed200 mlolive oil
For aioli, combine yolk, lemon juice and rind and garlic in a bowl and whisk until combined. Gradually add oil in a steady stream whisking continuously until thick, then season to taste with sea salt and freshly ground black pepper. Store in an airtight container in the refrigerator for up to three weeks. Makes 1 cup.
Place neonata in a bowl, sift over cornflour, season to taste and mix to combine. Heat oil in a frying pan over medium-high heat and cook firmly packed tablespoonfuls of neonata mixture for 3 minutes on each side or until lightly golden and crisp. Drain on absorbent paper, season with sea salt and serve immediately with aioli and lemon wedges to the side.
Note Neonata - newborn in Italian - is baby
whitebait. It's usually available frozen from Demcos and other
select fishmongers; you may need to order it ahead. Serve this dish
with our recipe for Milanos.