EATING WHOLE FISH - how to make Whitebait- Cooking with Chef Dai
In this video, I show you how to make this incredibly easy, yet delicious British pub favourite. Whitebait are very small fish cooked and eaten whole including head, fins, bones and innards. In most of Europe, whitebait are young sprats and the sprat is a small cousin of the herring.
Simply tossed in a seasoned plain flour, deep fried and then served with a spicy mayo dip and wedges of lemon.
Savoury, tart (from the lemon juice), sweet and slightly bitter (in a good way). These little fish certainly pack a big punch on the flavour front!
These whitebait would make a great starter at a family dinner, a wonderful sharing dish at a party or simply enjoyed as a great accompaniment to a glass of cold beer or chilled white wine.
Please give it a go, you won't regret it!
Prep Time: 10 minutes
Cook Time: 10 mins
Serves: 3 people
Ingredients
450g Whitebait
200g Plain flour / all purpose flour
2 Tbsp of smoked paprika
1 1/2 Tbsp of salt (1Tbsp to add to flour, 1/2 Tbsp to season fish)
1 tsp of black pepper
1 Litre of vegetable oil and other neutral oil for frying
3 Tbsp of mayonnaise
1 tsp of sriracha chilli sauce
1 tsp of Japanese "shichimi" 7 blend of spice pepper
1/2 lemon
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