Dish of Fried Whitebait
(click to enlarge)

Whitebait


British Isles & Ireland
Makes:
Effort:
Sched:
DoAhead:  		 5 oz
**
50 min
Most		 Whitebait is a name for tiny fish used throughout the English speaking world, except North America. What it means varies with region, see Whitebait.




1
2
2
ar
-----
ar
#
c
t

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Tiny Fish (1)
Flour, all purp
Salt
Oil, Deep Fry
-- Serve with
Lemon Wedges
and/or Dip
Make:   -   (50 min)
  1. Rinse WHITEBAIT and drain well. Dry with paper towels. Discard any badly damaged.
  2. Mix Flour and Salt well.
  3. Tumble Whitebait in the flour, shaking off excess.
  4. In a wok, kadhai, or other suitable vessel, heat Oil to 350°F/177°C. Fry fish in batches until lightly browned and crisp. This will take a while because they are full of water. Drain on a mesh rack (best) or on paper towels.
  5. Serve immediately with Lemon Wedges and/or Dip of choice. These can be re-crisped in a 350°F/177°C oven.

NOTES:

  1. Whitebait:

      This word is for tiny immature fish. In the British Isles and Ireland they are much larger and more mature than what is called Whitebait in other regions where they are tiny and translucent. In North America we do not have a Whitebait fishery, but we do have Anchovies. Many of these are about the same size and fairly closely related. They are also not considered threatened. The photo specimens are Blue Anchovy, mostly less than 3 inches long. Whitebait fisheries are highly restricted in many regions.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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