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Apparently you can't buy fresh whitebait any more; not unless you happen to frequent the nations fishing harbours early in the morning. So frozen is the only way to go. As most whitebait are frozen on the boat I don't suppose, once de-frosted, there will be any great difference in flavour. A 450g bag cost just £3.50 at Gabriel Machins in Henley, enough for 4 very generous servings.
Deep fry small batches coated well in ceyenne pepper seasoned flour (dunked in milk and re-floured). Serve with lemon wedges and tartare sauce and match with a crisp New Zealand Sauvignon Blanc such as the Lake Chalice Sauvignon Blanc. (Recipe from Delicious October 2006).
Deep fry small batches coated well in ceyenne pepper seasoned flour (dunked in milk and re-floured). Serve with lemon wedges and tartare sauce and match with a crisp New Zealand Sauvignon Blanc such as the Lake Chalice Sauvignon Blanc. (Recipe from Delicious October 2006).
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Comments
There was a post recently over at delicious:days that I read about deep fried whole fishes. First think I thought was "Whitebait"!
Thanks for reminding a nation about this seemingly dying food.
Scribbled down by: Scott at Real Epicurean on September 14, 2006 1:11 AM
gorgeous photograph... i'll have to try this. bring us memories of holidays in spain!
Scribbled down by: johanna on September 15, 2006 1:54 PM