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    • Devilled Blanchebait

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 162; Fat 2.6g; Carbs 27.4g; Sugars 1.5g; Protein 10.4g; Sodium 1.8g
    Served alongside a homemade tartare sauce or garlic mayo sauce, this dish makes an amazing summer starter.
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    Ingredients

    • 500g of whitebait
    • 2l rapeseed oil, or vegetable oil, for deep-frying
    • Salt to taste
    • Lemon wedged, to serve
    • For the devilled mixture
    • 250g of plain flour
    • 20g of hot smoked paprika
    • 7.5g of cayenne pepper
    • 7.5g of mustard powder
    • Salt to taste

    Method

    • Heat the oven to 200C/fan 180C/gas 6.
    • Add the flour, salt, mustard powder, paprika and cayenne to a bowl. Toss the whitebait in to coat with the spiced flour.
    • Heat a pan with no more than 1/3 full of oil. Fry the whitebait, in small quantities, for 4-5 minutes until it becomes crispy.
    • Drain on paper towels and heat up in a low oven while you fry the rest.
    • Serving Suggestions: Serve the devilled blanchebait with garlic mayo, a sprinkle of salt and lemon wedges to squeeze over.

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