The Seafood Industry Australia (SIA) today has issued a plea for all Australians to support the industry through the coronavirus crisis. Simply put, they’re asking Aussies to buy and eat Australian seafood – certainly a fair and suitable request, given the fact we’re a nation of seafood lovers. While prime fish selections can be rather expensive choices, other more creative dishes can be created from lower cost fresh seafood. This crispy white bait recipe by Australian-born Rhy Waddington, executive chef of New York’s Winged Foot Golf Club is one example. It transforms a list of extremely affordable fresh ingredients into attractive plates, high in presentation and flavour value.
Crispy White Bait with Meyer Lemon Aioli, Pickled Golden Shallots & FennelWhite Bait FlourMethodMeyer Lemon AioliMethod Pickled Golden ShallotsMethodFennel Preparation
To Serve
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