Crispy Whitebait “Fries”
Whitebait are very small fish also called spearing. They are about 2 to 3 inches long and require no cleaning of any kind. Look for them in the spring.
Serves: 2Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups peanut oil
- ½ cup all purpose flour
- 1 large egg, beaten
- 1 cup breadcrumbs
- 1 lb. whitebait, rinsed in cold water and patted dry
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ cup mayonnaise
- 3 garlic cloves, peeled and smashed into a paste
- 3 Tbsp. lemon juice
- Heat oil in a large pot to 375°F. Place flour in one bowl, egg in another, and breadcrumbs in a third.
- Season the fish with salt and pepper. Dredge the fish very thoroughly in the flour and shake off any excess flour. Move to the egg and then the breadcrumbs.
- Fry the fish in 3 batches. (This keeps the oil from cooling down too much.) When the fish are golden and float to the surface, they are done (about 1 minute). Drain on paper towels.
- Mix together the mayonnaise, garlic, and lemon juice. Serve dip with the fish.