Recipe by Sascha
Whitebait are little fish which are dredged in milk and flour and then fried until crispy. They are eaten whole while hot, and are particularly good dipped in garlic mayonnaise.
- 1 lb whitebait, defrosted if frozen
- oil (for deep frying)
- 1 -2 ounce plain flour, seasoned with
- salt, and
- cayenne pepper
- lemon wedge, to serve
Directions See How It's Made
- Heat oil to 180 degrees C or 375 degrees F.
- Remove any broken or bruised whitebait. Carefully wash and dry the remaining fish.
- Coat fish in milk and then put fish into a bag with the seasoned flour. Shake to coat. This can be done in batches; while some fish is cooking, the next batch is prepared.
- Cook fish for 1 minute before removing from the oil with a slotted spoon. Drain on paper towels and sprinkle with a small amount of salt before serving.