← Back to Search Results
frying mediterranean
Fried Whitebait

Photo by:
Comments: 0
 

Recipe

Deep-frying is the perfect way to cook these tiny fish, which are eaten whole. Good with chilled potato salad.

Yield: 4 servings
Prep time: 1
Cooking time: 20 Mins

Ingredients

  • Vegetable oil, for deep-frying
  • 1/3 cup all-purpose flour
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 lb (450g) whitebait or smelt
  • Lemon wedges, to serve

Directions

1. Preheat the oven to 200°F (95°C). Pour enough oil to come halfway up the sides of a large deep saucepan. Heat the oil over high heat until 350°F (180°C) on a deep-frying thermometer.

2. Mix the flour, cayenne, and salt together in a large bowl.

3. Toss the whitebait in the seasoned flour, making sure they are evenly coated. Place in a large sieve and shake off the excess flour.

4. Line a baking sheet with paper towels. In three batches, deep-fry the whitebait for 2–3 minutes, until they turn lightly golden. Transfer to the paper towels and keep warm in the oven until all the fish are fried.

5. Serve immediately, with the lemon wedges.

Frying the whitebait in small batches will prevent them from clumping together and turning soggy.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 cups added oil for frying.

644kcal (32%)
70mg (7%)
0mg (1%)
26mcg RAE (1%)
347mg
37mg
21g
0g
0g
8g
79mg (26%)
649mg (27%)
4g (21%)
59g (91%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
spice Spice
by Ana Sortun
new-american-table New American Table
by Marcus Samuelsson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
mom-a-licious Mom-a-Licious
by Domenica Catelli
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?