Fried Whitebait
From A handbook of fish cookery, 1897
Serve immediately to avoid flabbiness.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 25. The excerpt below is the record exactly as published.
a floured cloth — a cloth containing flour an TESTED RECIPES. 79 inch in depth. When thus dos'ed, the fish should be put into a sifter and lightly- shaken to remove all superfluous flour. They should next be put into a wire basket, a few at a time, and plunged into a pan containing a good depth of boiling fat. A minute generally suffices to cook them, then they should be laid on a hot dish, garnished with fried parsley, and sent to table instantly. It is absolutely needful to fry the whitebait the moment after it is floured ; if allowed to remain on one side for only a few minutes, it becomes flabby and spoilt. Thin brown bread and butter and slices of lemon are an indis- pensable accompaniment to whitebait. For Devilled Whitebait
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