Pescaditos fritos with garlic aioli

How Maurice does it

1. 1

   Make the aioli: crack the eggs into a mixing bowl and add the mustard. Whisk to combine.

2. 2

   While whisking continuously, slowly pour in the neutral oil in a thin stream until the mixture thickens into a creamy white sauce.

3. 3

   Crush and finely chop the garlic cloves, then add them to the sauce along with the white wine vinegar. Whisk to combine. Zest the lemon over the aioli and mix again. Set aside.

4. 4

   Light a fire in a rectangular metal container using wood, and let it burn down to embers.

5. 5

   Place a grill grate over the embers and set a terracotta pot on it. Pour in the frying oil and heat until hot.

6. 6

   Put the cleaned fish in a glass bowl, pour over the flour and salt, and toss to coat evenly.

7. 7

   Fry the flour-coated fish in the hot oil for about 3 minutes, until golden and crispy. Work in batches if needed.

8. 8

   Scoop the fried fish onto a plate and squeeze lemon juice over them.

9. 9

   Serve the crispy fish with the garlic aioli and olives on the side. Eat the fish whole, head and tail included.