|Whitebait||1 Pound (450 Grams)|
|Flour||1⁄2 Ounce (15 Grams)|
|Cayenne pepper||1 Dash|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon/1 lime||1 (For Garnish)|
|Fennel/Parsley sprigs||1 , sliced (For Garnish)|
If the whitebait is frozen, it can be fried without thawing, but in that case, it is not possible to coat the small fish with flour.
Frozen whitebait may also be defrosted.
Wash fresh or defrosted fish in cold water and dry well on absorbent paper.
Mix the flour with the seasoning.
Put the fish in this seasoned flour and turn until evenly coated.
Heat the oil to 185Â°C/365Â°F, or check the temperature as described in the right hand column.
If you are using a deep fryer on the cooker or an electric fryer, lower the basket into the oil to become hot.
This prevents the fish sticking to the wire mesh.
Add the fish and fry rapidly for 2 to 3 minutes.
You may need to do this in more than one batch, so the fryer is not over filled.
Drain on absorbent paper, then tip on to a heated dish.
Garnish and serve as soon as possible after cooking.