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.
Serving size: Complete recipe
Calories 1135 Calories from Fat 537
% Daily Value*
Total Fat 60 g93%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 235.9 mg78.6%
Sodium 702.3 mg29.3%
Total Carbohydrates 48 g15.9%
Dietary Fiber 3.6 g14.3%
Sugars 0.3 g
Protein 97 g194.4%
Vitamin A 36.1% Vitamin C 69%
Calcium 11% Iron 41.9%
*Based on a 2000 Calorie diet