Crispy Fried Whitebait

Name: Crispy Fried Whitebait
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 lb frozen whitebait, patted dry; 1/2 cup all-purpose flour; 1/2 tsp cayenne pepper; 1/2 tsp smoked paprika; 1 tsp sea salt; 4 cups vegetable oil; 1 lemon, sliced

Crispy, golden deep-fried tiny fish tossed in seasoned flour and served hot with fresh lemon slices.

15 minEasyServes 4280 cal/serving

BritishAppetizerStovetopPescatarianLow CarbHalal-friendlyDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

Ingredients

1 lb frozen whitebait, patted dry
1/2 cup all-purpose flour
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1 tsp sea salt
4 cups vegetable oil
1 lemon, sliced

Instructions

1

Heat 4 cups vegetable oil in a deep pot to 375 degrees F.
2

In a bowl, whisk together 1/2 cup all-purpose flour, 1/2 tsp cayenne pepper, 1/2 tsp smoked paprika, and 1 tsp sea salt.
3

Toss 1 lb patted dry frozen whitebait in the flour mixture until evenly coated, then shake off any excess flour.
4

Fry fish in small batches for 2 to 3 minutes until crisp and cooked to an internal temperature of 145 degrees F.
5

Drain on paper towels, sprinkle with extra sea salt, and serve immediately with 1 sliced lemon.

Questions

Can I make Crispy Fried Whitebait gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Crispy Fried Whitebait keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Fried Whitebait?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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