Devilled Whitebait

Method

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1. Spread the whitebait on kitchen paper and pat them completely dry.

   Mark done

2. Mix the flour with the cayenne, fine salt and black pepper in a bag or bowl.

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3. Heat the oil to 190C in a deep pan, no more than a third full.

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4. Toss a third of the fish in the flour, shake off the excess in a sieve, and fry 60 seconds. Lift out onto a rack.

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5. Repeat with the remaining two batches.

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6. Fry each batch a second time for 45 seconds, until deep gold and rigid.

   Mark done Start 45 sec timer

7. Drain on a rack and season immediately with the flaky salt mixed with the extra cayenne.

   Mark done

8. Pile onto a plate with parsley and lemon, and eat with your fingers.

   Mark done

Chef’s Tips

• Two short fries, not one long one.
• Flour them at the last second, and sieve off the excess.
• Salt the instant they leave the oil.

Pairing Suggestions

• Lemon
• Brown bread and butter
• A cold lager

Storage & Reheating

None. They soften within ten minutes of leaving the pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.