Jun 19, 2024 · This 20-minute recipe for fried whitebait—or tiny whole fish such as blue anchovies—makes a tasty appetizer or simple dinner. Serve it with aioli and lemon.

Fried whitebait is a popular dish that has been enjoyed for centuries, particularly in Asian cuisine. This simple yet flavorful recipe is a great way to prepare whitebait, which are small fish that are dredged in milk and flour before being fried until crispy.

Jul 16, 2019 · Whitebait are eaten whole with the head, tail guts and the lot still intact – most often fried, the tiny, delicate nature of the fish make them a highly sought-after dish.

Crispy fried whitebait is a crunchy, salty treat great for a little starter. The ultimate comfort food that is quick and easy to prepare. Try our easy to follow recipe.

Once mixed, add the whitebait in the heated pan and fry for about 3 minutes until golden and crispy. Drain the fried whitebait on a fine rack or on paper towels. Serve the whitebait with some lemon parts and add a sauce of preference. Enjoy!

Jan 21, 2013 · You use a little oil and you fry for two to three minutes. If the whitebait are very small, you can just eat them whole, head and bones included! The best way to eat them is by the seaside on a Greek island! Ingredients 1 kilo whitebait Salt …

Aug 28, 2024 · Discover how to make crispy Fried Whitebait (Bianchetti Fritti), a classic Italian seafood dish. Perfectly seasoned and fried to golden perfection.

Jul 24, 2022 · Today, let’s take whitebait to make a quick dish: fried whitebait. Although deep-fried foods should not be eaten too much, it’s okay to try them occasionally.Speaking of whitebait, it is also because there is a box of fragrant fried powder in the house.

"Whitebait are little fish which are dredged in milk and flour and then fried until crispy. They are eaten whole while hot, and are particularly good dipped in garlic mayonnaise."

Tom Kerridge's classic crunchy fish snack instantly makes him think of sitting in the sunshine in a pub garden by the seaside. He's had them on the menu at his Michelin-starred pub too, and the secret to success is making a proper, punchy Marie Rose sauce for dipping.