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Deep-fried whitebait
Serves 4 Starters and mains
Ingredients
- 400g whitebait
- 150g plain flour
- ½tsp ground cumin
- ½tsp ground coriander
- ¼tsp cayenne pepper
- ¾tsp salt
- ¼tsp freshly ground black pepper
- 1 litre vegetable oil
- lemon cheeks, to serve
Method
Wash the whitebait in a colander under cold running water, then leave to drain for 10 minutes. Combine the flour, spices, salt and pepper in a large bowl and mix well. Add the whitebait in three batches and toss to coat, shaking off the excess.
Heat the vegetable oil in a large saucepan over high heat until it registers 180C/355F on a thermometer (or until a cube of bread dropped into the oil browns in 20 seconds). Add the first batch of whitebait to the hot oil and stir gently to avoid clumping. Cook until crunchy and golden-brown, then remove with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining whitebait, reheating the oil between batches.
Serve the whitebait piping hot, with lemon cheeks alongside.
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