Devilled Whitebait

Method

• How to Make Devilled Whitebait
• Weigh 500g of whitebait and pat dry using kitchen paper
• In a large bowl, combine 250g plain flour, 20g hot smoked paprika, 7.5g cayenne pepper, 7.5g mustard powder, and salt to taste, mixing thoroughly
• Pour the devilled flour mixture onto a wide tray for dredging
• Preheat 2L rapeseed oil or vegetable oil in a deep, heavy-based pan to 180°C (use a thermometer for accuracy)
• Dredge the whitebait in the seasoned flour mixture, ensuring each fish is well coated and shaking off excess
• When the oil reaches temperature, fry the whitebait in batches to avoid overcrowding, cooking each batch for about 2–3 minutes until golden and crispy
• Use a slotted spoon to remove the cooked whitebait and place on paper towels to drain excess oil
• Season lightly with salt while still hot
• Repeat the dredging and frying process with remaining whitebait
• Arrange the hot whitebait in a single layer on a serving platter
• Serve immediately with lemon wedges for squeezing and extra salt if desired