1 kg whitebait
200 ml milk
150 g flour
3 lemons
picked parsley
salt
200 ml milk
150 g flour
3 lemons
picked parsley
salt
method
1. Pass the washed and drained whitebait through the milk, drain well, then pass through the flour. Place into a frying basket and shake well to remove surplus flour.
2. Place into hot deep fat at 190°C and fry for 3 minutes until crisp and lightly golden, shaking the basket from time to time to prevent the fish from sticking together.
3. Drain on absorbent kitchen paper and season with salt.
4. Dress in a pile on a flat dish on a dish paper and garnish with lemon wedges and picked parsley.
2. Place into hot deep fat at 190°C and fry for 3 minutes until crisp and lightly golden, shaking the basket from time to time to prevent the fish from sticking together.
3. Drain on absorbent kitchen paper and season with salt.
4. Dress in a pile on a flat dish on a dish paper and garnish with lemon wedges and picked parsley.
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