Whitebait

Ingredients

• one pound and a half of lardy or clarified dripping
• a good teacupful of flour

Method

1. 1

   Heat the dripping until it smokes.

2. 2

   Wash and dry the whitebait, then sprinkle with flour without letting them touch.

3. 3

   Fry in the hot fat for 1 minute until crisp.

4. 4

   Drain on paper and serve with lemon and brown bread.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 85. The excerpt below is the record exactly as published.

Whitebait. 217 FISH. Lesson No. 3. WHITEBAIT. Whitebait varies in price ; it is in season from July to September. Now we will show you how to fry Whitebait 1. We take a saucepan, and put in it one pound and a half of lardy or clarified dripping. 2. We put the saucepan on the fire to heat the fat When the fat smokes it will then be hot enough. N.B. — The fat requires to be much hotter for frying whitebait, than for any- thing else. N.B. — If possible the fat should be tested by a frimometer, and the heat should rise to 400 degrees Fahrenheit. 3. We take the whitebait, wash them in iced water, pick them over carefully, and dry them well in a cloth. 4. We take a sheet of paper, and put on it a good tea- mpful of flour

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