Cook Whitebait From Frozen Food

CLASSIC FRIED WHITEBAIT (FRIED TINY FISH)

Classic Fried Whitebait (Fried Tiny Fish) image

This recipe for fried whitebait-or tiny whole fish such as blue anchovies-makes a tasty appetizer or simple dinner. Serve it with aioli and lemon.

Provided by Hank Shaw

Categories Appetizer Dinner Lunch Snack

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound tiny whole fish (such as blue anchovies, no bigger than 2 inches long)
1 cup all-purpose flour
1 tablespoon salt
2 cups oil (for frying, such as peanut, canola, or vegetable oil)
1 lemon (cut into wedges)

Steps:

Serve hot with lemon wedges and enjoy.

Nutrition Facts : Calories 493 kcal, Carbohydrate 46 g, Cholesterol 68 mg, Fiber 6 g, Protein 28 g, SaturatedFat 5 g, Sodium 1066 mg, Sugar 8 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

WHITEBAIT

Whitebait image

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 10m

Yield serves 2 as a main course or 4 as a starter

Number Of Ingredients 7

Ingredients

Vegetable oil, for frying
18 ounces whitebait
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 bunch fresh curly parsley
Maldon or other sea salt
Lemon wedges, for plating

Steps:

Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating baby fish, whole, might not tempt. How wrong they are, if that's the case.
Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.

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