Whitebait

Ingredients

• the whitebait ought to be thoroughly dredged with flour
• easily seasoned with table-salt
• and cayenne, mixed
• with very green, fried parsley

Method

1. 1

   Dredge the whitebait with flour and place in a sieve to remove excess flour.

2. 2

   Plunge into smoking frying oil in small quantities for one minute until crisp.

3. 3

   Drain on linen, season with salt and cayenne, and serve with fried parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 202. The excerpt below is the record exactly as published.

the whitebait ought to be thoroughly dredged with flour and placed in a special sieve FISH 349 or frying basket, either of which should be well shaken, in order to rid the fish of any superfluous flour. They are then plunged into the smoking frying-medium, in small quantities at a time, and one minute’s stay therein suffices to render them sufficiently crisp. Draining is the next operation, effected upon a spread piece of linen, that the fish may be easily seasoned with table-salt and cayenne, mixed. This done, the whitebait are dished upon a napkin and sent to the table with very green, fried parsley

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