Classic Fried Whitebait (Fried Tiny Fish) With Aioli

10 minutes
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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  • 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


  • 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