Pescaditos fritos with homemade aioli

How Maurice does it

1. 1

   Make the aioli: In a tall jar or bowl, combine 2 egg yolks, 1 tbsp white wine vinegar, and 1 tsp Dijon mustard. Blend with an immersion blender.

2. 2

   While blending, slowly drizzle in 200 ml olive oil until the mixture thickens into a creamy sauce.

3. 3

   Add 2 finely chopped garlic cloves and blend again until well incorporated. Set aside.

4. 4

   Prepare the fish: In a bowl, place the small whole fish and coat them with 100 g flour and 1 tsp salt. Toss by hand to coat evenly.

5. 5

   Heat 500 ml olive oil in a frying pan (or terracotta pan) over an open fire or stove until hot.

6. 6

   Fry the floured fish in the hot oil for about 3 minutes, stirring with a fork, until golden and crispy. Work in batches if needed.

7. 7

   Remove the fish with a slotted spoon and drain on paper towels.

8. 8

   Serve the fried fish with the aioli and lemon wedges. Eat the fish whole, head and tail included.