CookEat Recipe
Whitebait with Bacon
Crisp cornmeal-coated whitebait topped with broiled bacon and lemon.
Method
Steps
Step 1
Keep the one pound very fresh professionally cleaned whitebait refrigerated until cooking. Pat dry, put in a basin with a little cold pasteurized milk and turn repeatedly. Drain on a sieve, sprinkle with the six tablespoons cornmeal and shake off excess.
Step 2
Prepare a fresh refined canola-oil bath in a suitable deep fryer or deep stable pan, following its safe fill and heating instructions and keeping it below smoking. Fry the whitebait in uncrowded batches for about two minutes, continuing until the fish reaches 70°C and the coating is fully cooked. Lift out and drain thoroughly on a clean absorbent cloth or paper.
Step 3
Meanwhile arrange the six thin crosswise-cut raw bacon slices on a clean broiler. Broil over moderate heat for about two minutes on each side, until fully cooked and crisp. Sprinkle the fried fish with the half teaspoon salt and one saltspoon cayenne, turn gently and put on a clean hot dish. Arrange the six hot bacon slices over, decorate with six lemon quarters and a little washed parsley and serve promptly.
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