Whitebait
From The handy dictionary of cookery, 1890
Keep fish on ice until ready to cook.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 107. The excerpt below is the record exactly as published.
Whitebait. Pick each fish separately one from the other, and dry well in a clean towel ; toss them well in flour, taking care to keep the fish from sticking together; shake them in a sieve. Have ready a pan with plenty of oil or clarified fat. When a blue steam is seen to be rising, put the fish into a frying basket, and plunge it into the hot fat carefully for about two minutes. This is one of the few fish that may be fried in oil — they are so small they do not require the same amount of heat as other fish. Lift them from the oil on to kitchen paper ; sprinkle over pepper and salt ; serve on a hot napkin with brown bread and butter; gar- nish with slices of lemo
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