Deep-fried whitebait

Deep-fried whitebait

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
400-500g whitebait
1-1 1/2 teaspoons cayenne pepper
100g plain flour, seasoned with a large pinch of salt
oil, for deep-frying
salt
1 lemon, to serve

Method

  1. Pick over the whitebait, discarding any broken fish. Dry well on kitchen paper. Cut the lemon into wedges and reserve for serving.
  2. Mix the cayenne pepper with the seasoned flour and sprinkle over the whitebait. Coat the whitebait evenly in the flour, then place handfuls in a sieve, giving the sieve a shake. This will help to remove all excess flour and leave only a very thin layer of flour on the fish.
  3. One-third fill a large, heavy saucepan with oil and heat to 195°C, or until a small piece of bread dropped into the oil browns in 20 seconds. Deep-fry small handfuls of the whitebait at a time; cooking too many at a time will make them stick together. Fry for no more than 2 minutes, until golden brown, then remove to a tray lined with kitchen paper, to drain. Sprinkle lightly with salt.
  4. Repeat with the remaining whitebait and serve with the lemon wedges.
Tags:
Leiths School of food and wine
cookery course
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