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Curried Fried Whitebait with Bacon
Crisp curry-coated whitebait with broiled bacon, lemon and toasted Boston brown bread.
Method
Steps
Step 1
Use one pound very fresh food-grade whitebait from a regulated fish supplier. Wash in fresh cold drinking water, drain thoroughly and pat dry. Season evenly with half a teaspoon salt and two teaspoons Oriental curry powder. Cover and rest for thirty minutes in the refrigerator at 40°F or colder, tossing twice. Add half a gill cold cream, toss and refrigerate for ten minutes more, then strain thoroughly on a clean sieve.
Step 2
Mix the one pound flour with four ounces cracker meal on a large clean plate. Turn the drained fish rapidly through this mixture to separate them, then shake briskly in a frying basket to remove excess. Discard leftover coating materials.
Step 3
Heat enough canola oil in suitable deep-frying equipment without overfilling. Fry the whitebait in small batches for about five minutes until golden, the thickest representative fish centres reach 70°C and the coating is fully cooked. Use a clean fine-tip food thermometer for these small fish. Drain thoroughly on clean food-safe paper.
Step 4
Mix two saltspoons salt with the separate two saltspoons Oriental curry powder, sprinkle over the fish and shake gently. Broil the six thin raw bacon strips for about one and a half minutes per side, continuing until fully cooked to 71°C. Arrange around the fish with six lemon quarters from the one and a half lemons and serve promptly with thin toasted slices of ready-baked Boston brown bread separately.
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