Whitebait

Ingredients

• One pint whitebait
• two tablespoonfuls of flour
• frying fat
• salt
• pepper

Method

1. 1

   Keep the whitebait in iced water till just before cooking.

2. 2

   Drain them in a colander, throw them lightly into a nice cloth, sprinkle over them two tablespoonfuls of flour, and toss them in the cloth.

3. 3

   Shake off the superfluous flour and fry them in very hot fat until a whitey-brown color.

4. 4

   Remove from the fat, place on kitchen paper, and dry well.

5. 5

   Pile them high on a dish, sprinkle with salt, and serve with lemon and brown bread and butter.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 18. The excerpt below is the record exactly as published.

Whitebait. Keep the whitebait in iced water till just before cooki drain them in a colander, throw them lightly into a nice c cloth, sprinkle over them two tablespoonfuls of flour, si them in the cloth with the flour, and toss them into a fr basket or a sieve, shake off the superfluous flour, and tl them, a few at the time, into a saucepan of very hot fat; them fry till a whitey-brown colour, remove them from fat, place on kitchen paper, and dry them well before fire; pile them high on a dish, sprinkle with salt, and t them to table with lemon and brown bread and butter. Whitebait Devilled. One pint whitebait, some flour, frying fat, salt, and enne. Put some flour in a cloth and shake the whitebait in it. Then throw them into a sieve or frying basket to rid of the superfluous flour; shake well. Fry and drain in preceding recipe, and sprmV\e/w&\ mV\i «&\\, rcwi <iayc MISS CAMERON'S COOKERY BOOK. 51 pepper

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