Blanchailles (Whitebait)

Ingredients

• 1 quart whitebait
• flour
• salt
• pepper
• lard for frying
• lemon
• brown bread and butter

Method

1. 1

   Keep whitebait on ice, drain, and flour.

2. 2

   Fry in hot lard until pale golden (about 2 minutes).

3. 3

   Drain on cloth, sprinkle with salt and pepper, and serve with lemon and brown bread and butter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 186. The excerpt below is the record exactly as published.

Blanchailles (Whit'eFait). — 1 quart whitebait, flour, salt, ana pepper, lard for frying, lent on, brown bread and butter. Keep the whitebait on the ice until the last moment, drain the fish from the water in a colander or sieve, spread out a clean cloth on the table, place the pan containing the lard on the fire and let it get thoroughly hot ; sprinkle a good handful of flour on the cloth, put the fish on the cloth, flour well, fold and shake' gently, but sufficiently well to separate each fish ; shake out into a wire basket or wicker sieve, and plunge into the boiling lard, fry a pale golden colour (two minutes is sufficient to cook them), shake gently all the time they are cooking ; when done put on to a clean cloth or paper to absorb the fat, sprinkle with salt and pepper (a little cayenne if liked), dish upon a hot dish with folded napkin, and serve with slices of lemon

Cook this with the app: pantry check, scaling, and the assistant.