Whitebait, Greenwich Style
Crisp, golden fried whitebait seasoned with a pinch of cayenne, served hot with fresh lemon wedges and traditional buttered brown bread.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •deep heavy saucepan
- •cooking thermometer
- •slotted spoon
- •wire sieve
- •kitchen paper
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18 g
- carbs
- 24 g
- fibre
- 2 g
- protein
- 21 g
- calories
- 340 kcal
Instructions
- 1
Pat the whitebait thoroughly dry using plenty of kitchen paper.
- 2
Whisk the plain flour, cayenne pepper, half the salt, and black pepper together in a shallow bowl.
- 3
Pour the vegetable oil into a deep, heavy saucepan on the hob.
- 4
Heat the oil until it reaches 190°C on a thermometer.
- 5
Toss a handful of fish into the seasoned flour to coat lightly.
- 6
Place the floured fish in a wire sieve and shake gently to remove excess flour.
- 7
Lower the fish carefully into the hot oil in small batches.
- 8
Deep-fry for two to three minutes until crisp and pale golden.
- 9
Lift out with a slotted spoon and drain on kitchen paper.
- 10
Repeat with remaining fish, ensuring the oil returns to 190°C between batches.
- 11
Season immediately with the remaining salt and garnish with chopped parsley.
- 12
Serve straight away with fresh lemon wedges, tartare sauce, and buttered brown bread.
Chef's tips
Moisture is the enemy of crisp whitebait, so dry the fish thoroughly with paper towels before flouring. Never overcrowd the pan or the oil temperature will drop and the fish will turn greasy. Always shake off excess flour in a sieve before frying to prevent the oil from burning.
Ingredient substitutions
- whitebait → small sprats or tiny fresh smelts
- cayenne pepper → smoked paprika
- plain flour → cornflour for a gluten-free crisp coating
Storage
Whitebait must be eaten immediately upon frying and is not suitable for chilled storage or freezing once cooked.
Reheating
Reheating is not recommended as the fish loses its crispness, but leftovers can be crisped briefly in a 200°C fan oven for four minutes.
Common mistakes to avoid
- •Frying wet fish, which causes spitting and results in a soggy coating.
- •Adding too much fish at once, dropping the oil temperature dramatically.
- •Leaving excess flour on the fish, which quickly burns and discolours the frying oil.
Serving suggestions
Cooked Whitebait, Greenwich Style?
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