Whitebait

Ingredients

• The whitebait should be quite fresh and kept on ice until required
• roll them in plenty of flour
• sprinkle with a little salt
• cayenne
• brown bread and butter
• cut lemons

Method

1. 1

   Dry the whitebait well, and roll them in plenty of flour; put a few at a time in a wire basket, immerse them in smoking hot fat, and fry for two minutes or until crisp, shaking them occasionally; pour onto soft paper and drain, sprinkle with a little salt and cayenne.

2. 2

   Serve in a heap on a lace paper with brown bread and butter and cut lemons.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 8. The excerpt below is the record exactly as published.

WHITEBAIT. The whitebait should be quite fresh and kept on ice until required, then dry them well, and roll them in plenty of flour ; put a few at a time in a wire basket, immerse them in smoking hot fat, and fry two minutes or until crisp, shaking them occasionally ; pour on to soft paper and drain, sprinkle with a little salt and cayenne. Serve in a heap on a lace paper with brown bread and butter and cut lemons

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