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Friture with Lemon Mayonnaise

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Adjust Servings:
For Lemon Mayonnaise :
2 lemons
1 egg
3 tbsp water
1/2 cup olive oil
1/2 cup vegetable oil
1/2 tsp salt
ceyenne – pinch or as needed
For Friture :
6 cups vegetable oil
3/4 cup flour
2 pounds whitebait, sperling, or small smelts – (cleaned, dried, and heads removed)
kosher salt – as needed
1 tbsp Flat leaf parsley - chopped

Friture with Lemon Mayonnaise

  • Eggetarian
    • 20 mins
    • Serves 4
    • Easy


    • For Lemon Mayonnaise :

    • For Friture :


    Spring is about to end and summers are around the corner. You want to enjoy your summer days bathing in the sun on the seaside along with some refreshing beverages and tasty food to tantalize your taste buds. Well, then what’s better than friture with lemon mayonnaise! Give it a try and we are sure its exceptional taste will leave you wanting for more.

    Here is the recipe for both the elements required to make one complete dish.

    Health Benefits

    ­Mayonnaise has a large amount of health benefits because of the ingredients used in its preparation. Because of the presence of healthy fats in mayonnaise it can help prevent strokes, heart diseases, and helps lower cholesterol levels. It is also rich in vitamins and minerals which help in slowing down the aging process. Any fish, normally between 2 to 4 inches, that is used in making a friture are rich in omega-3 fatty acids and are a great source of potassium that strengthens ones metabolism.

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    How to Make Friture with Lemon Mayonnaise

    For Lemon Mayonnaise :

    1. Squeeze lemon juice of 2 lemons in a bowl. Add this juice, one egg and 1 tablespoon of water in a food processor or blender and blend it for 20 seconds.
    2. With the blender running start adding olive oils and vegetable oil slowly from top and keep running until it emulsifies.
    3. Keep adding the remaining 2 tablespoons of water after a little while to thin the mayonnaise and then add salt and cayenne to the blender for it to mix with the rest of the mixture.
    4. Taste the mixture and adjust as per your taste.
    5. Take it out in an airtight jar and place it in a refrigerator for at least 30 minutes before using.

    For Friture:

    1. Take a large sauce pan and pour 6 cups of vegetable oil in it. Heat this oil over medium to high heat. To check the temperature manually put a small bread cube in the oil after you feel it has heated, it should get brown in 30 seconds. For checking the temperature with a thermometer, place its rod in the oil and wait for the temperature to reach 365 degrees.
    2. For covering the fish properly with flour take a plastic bag and put some flour and a handful of fish in it. Now shake the bag so that the fish gets covered with flour evenly.
    3. Remove the contents of the bag onto a plate and shake off any excess flour from the fish and place it on another plate.
    4. Put one piece at a time of the fish in the heated oil pan and fry until firm and golden brown, about 1 to 2 minutes.
    5. Take the fish out with the help of holed spoon to get rid of excess oil and place the fish on a plate lined with paper towels.
    6. Once all pieces have been fried season it with salt and toss it. Sprinkle parsley on top and serve with already prepared lemon mayonnaise.


    Mayonnaise was first created during the first European battle of the seven Year’s war under the command of Duke de Richelieu.

    In Japan, Mayonnaise Day was officially celebrated on March 1, 2016

    Chloe Brown

    Fondue Alsacienne
    Frog’s Legs
    Frog’s Legs
    Fondue Alsacienne
    Frog’s Legs
    Frog’s Legs

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