European
European - British - Seafood
Deviled Whitebait
Chef's Menu Description
Crispy British pub classic: tiny whole whitebait tossed in seasoned flour with cayenne pepper, smoked paprika, and sea salt, flash-fried until golden, served with tartare sauce and lemon.
Ingredients
- • 400g fresh whole whitebait, rinsed and patted thoroughly dry
- • 75g plain flour
- • 1.5 tsp cayenne pepper
- • 1 tsp smoked paprika
- • 1 tsp fine sea salt and freshly ground black pepper
- • Vegetable or sunflower oil for deep frying
- • Fresh lemon wedges and creamy tartare sauce for serving
Preparation Steps
1
Phase 1
In a shallow dish, whisk plain flour with cayenne pepper, smoked paprika, fine sea salt, and black pepper.
2
Phase 2
Toss dry whitebait in the seasoned flour until every fish is lightly coated. Shake off excess flour in a wire sieve.
3
Phase 3
Heat oil in a deep pan or fryer to 190°C. Fry whitebait in small batches for 2 to 3 minutes until crisp, light, and golden.
4
Phase 4
Drain on kitchen paper, dust with extra pinch of cayenne and flaky sea salt, and serve immediately with lemon wedges and tartare sauce.