Devilled Blanchebait

Method

• Step-by-step Method for Devilled Blanchebait
• Weigh and measure all ingredients precisely as listed.
• Inspect whitebait, removing any debris; pat dry with clean kitchen towel.
• In a large mixing bowl, combine plain flour, hot smoked paprika, cayenne pepper, mustard powder, and salt.
• Mix dry ingredients thoroughly to ensure uniform seasoning.
• Pour rapeseed or vegetable oil into a deep, heavy pan or deep-fryer; heat to 180°C (356°F) using a thermometer for accuracy.
• While oil is heating, individually toss whitebait in the devilled flour mixture to lightly coat each fish.
• Work in small batches to prevent clumping and ensure even coating.
• Once oil reaches target temperature, gently lower a batch of coated whitebait into the oil using a spider or slotted spoon.
• Fry whitebait for 2–3 minutes or until golden and crisp; do not overcrowd the pan.
• Remove fried whitebait with slotted spoon onto a prepared plate lined with paper towel to absorb excess oil.
• Season immediately with a touch of salt while hot.
• Repeat dredging and frying steps until all whitebait are cooked.
• Cut fresh lemon into wedges for serving.
• Arrange fried whitebait in a shallow pile on a warm serving platter.
• Garnish with lemon wedges attractively alongside or on top.
• Serve immediately; recommend enjoying with extra lemon squeezed on top for brightness.