100 g whitebait
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
milk
fat for deep frying
Cayenne pepper
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
milk
fat for deep frying
Cayenne pepper
for the garnish
parsley sprigs
lemon wedges
lemon wedges
method
1. Season the flour with salt and pepper.
2. Wash the whitebait, dip in milk, and coat with flour, by shaking them together in a tea-towel or plastic bag.
3. Make sure that the fish are separate.
4. Heat the fat, and fry the fish in small batches until crisp.
5. Check that the fat is at the correct temperature before putting in each batch.
6. When all the fish are fried, sprinkle with salt and Cayenne pepper.
7. Serve immediately, garnished with parsley and lemon wedges, with thinly cut brown bread and butter.
2. Wash the whitebait, dip in milk, and coat with flour, by shaking them together in a tea-towel or plastic bag.
3. Make sure that the fish are separate.
4. Heat the fat, and fry the fish in small batches until crisp.
5. Check that the fat is at the correct temperature before putting in each batch.
6. When all the fish are fried, sprinkle with salt and Cayenne pepper.
7. Serve immediately, garnished with parsley and lemon wedges, with thinly cut brown bread and butter.
serving amount
serves 3 - 4
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