8-10 oz (250-300g) whitebait
a little milk
1/3 cup (50 g) plain flour (All purpose)
1 teaspoon cayenne pepper (optional)
Sunflower oil for deep-frying
1 lemon, quartered, to garnish
Thinly sliced brown bread to serve
a little milk
1/3 cup (50 g) plain flour (All purpose)
1 teaspoon cayenne pepper (optional)
Sunflower oil for deep-frying
1 lemon, quartered, to garnish
Thinly sliced brown bread to serve
method
1. Wash the whitebait and pat dry with kitchen paper.
2. Dip the fish into the milk, then gently shake them in a polythene bag containing the flour and cayenne pepper.
3. Heat about 3 in (7.5cm) sunflower oil in a wok or deep pan and fry the whitebait in small batches.
4. They take only 30 to 45 seconds to cook to crispy perfection.
5. Keep the cooked batches on a warm plate spread with kitchen paper to drain the fish until all are cooked, then serve straight away with lemon quarters and brown bread.
2. Dip the fish into the milk, then gently shake them in a polythene bag containing the flour and cayenne pepper.
3. Heat about 3 in (7.5cm) sunflower oil in a wok or deep pan and fry the whitebait in small batches.
4. They take only 30 to 45 seconds to cook to crispy perfection.
5. Keep the cooked batches on a warm plate spread with kitchen paper to drain the fish until all are cooked, then serve straight away with lemon quarters and brown bread.
serving amount
serves 4
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