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    • Classic Fried Whitebait (Fried Tiny Fish) With Aioli

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calorie 265; Fat 9g; Cholesterol 68mg; Carbohydrates 21g; Protein 26g; Fibre 3g;
    Whitebait is an easy finger food that can be served as either appetizer or part of a game-day party menu. Whitebait is best complemented with chips. They make a great side to your favourite potato or pasta salad too.
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    Ingredients

    • 1 pound tiny whole fish (blue anchovies)
    • 1 tablespoon salt
    • 1 cup all-purpose flour
    • 1 to 2 cups oil for frying
    • 4 to 8 lemon wedges

    Method

    • Wash and drain the tiny fish thoroughly and pat them dry with a paper towel.
    • Prepare a bowl of salt, flour, and oil in three separate bowls.
    • Place the fish in the flour or dredge them through it, then dip in the egg which has been beaten with a couple of tablespoons of water, then coat well with salt by rolling them around in it or use your hands to gently coat them completely.
    • Pour enough oil into a skillet to cover the bottom 1/2 inch deep and heat for about 2 minutes on medium-high.
    • Fry the fish in batches until they are golden brown and crisp, about 2 to 3 minutes per side. Remove with a slotted spoon or a wire mesh strainer to paper towels to drain.
    • Serving Suggestions: Serve with aioli or tartar sauce.

    Frozen Whitebait Products

    • Whitebait 454g

    • Blanchebait 454g