
Deep-Fried Whitebait with Lemon & Persillade

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Whitebait is an old English term for small bait type sized looking fish, dusted in flour and fried crispy, in Greece they are known as marides tiganites, which you guessed also means fried whitebait. Yep, you eat the whole fish - but because whitebait is always smaller than your pinky finger, it's no biggie. Lots of cultures eat deep-fried whole little fish, and the best quality fish are often "blue anchovies" found in Asian markets. Count on between 1/4 and 1/3 of a pound per person, depending on their appetite. You may need a dipping sauce for this, although most people prefer without one; I like aioli, a garlic mayonnaise type sauce that goes well with fried fish.
ingredients
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serves: 4
1 1/4 lb (550 g) whitebait
Canola oil, for deep-frying
1/2 cup (75 g) all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 lemon (cut into wedges, for serving)
PERSILLADE:
2 cloves garlic
1 small bunch of flat-leaf parsley (large stems removed)
Servings Per Recipe: 4
Amount per Serving
Calories: 385
- Total Fat: 26.4 g
- Saturated Fat: 2.2 g
- Trans Fat: 0.1 g
- Cholesterol: 103.6 mg
- Sodium: 484.8 mg
- Total Carbs: 9 g
- Dietary Fiber: 0.5 g
- Sugars: 0.4 g
- Protein: 27.5 g
preparation

comments
arlene
May 9, 2012