CookEat Recipe
Whitebait with Curry
Crisp small whole fish tossed with curry seasoning and served with lemon.
Method
Steps
Step 1
Use one pound of fresh whole small sprats sold as whitebait, cleaned and wiped. Dip them in cold milk and lift onto a sieve to drain.
Step 2
Sprinkle the two handfuls of fine cornmeal over the fish while tossing to coat them. Shake off loose excess.
Step 3
Heat enough refined canola oil for basket frying to 180 Celsius. Fry the coated fish in small batches, using two minutes as a first guide; continue until golden, cooked through and the thickest flesh reaches 70 Celsius. Lift the basket and drain well.
Step 4
Mix the teaspoon of salt, teaspoon of curry powder and saltspoon of cayenne on a saucer. Sprinkle over the fish while tossing them in the basket. Dress on a hot dish lined with a clean folded serving napkin, decorate with the six lemon quarters and serve immediately.
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