Deep Fried Whitebait
|Flour||2 Ounce (50 Gram)|
|Black pepper||To Taste|
|Parsley||1 Tablespoon, freshly chopped|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Lemon wedges||4 (For Serving)|
Mix together the flour, salt and pepper to taste and the parsley in a polythene bag.
Add the whitebait to the bag and shake well to coat them with the seasoned flour.
Half fill a deep-frying pan with oil and heat to 185° C/360 °F on a deep-fat thermometer, or until a cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Put half the whitebait in the frying basket and lower into the oil.
Fry for 2 to 3 minutes or until crisp and light brown.
Shake the basket occasionally.
Drain the fried whitebait on kitchen paper towels and keep hot white you fry the remaining whitebait.
Serve hot with lemon wedges and tartare sauce.