Classic Fried Whitebait (Fried Tiny Fish)
This 20-minute recipe for fried whitebait—or tiny whole fish such as blue anchovies—makes a tasty appetizer or simple dinner. Serve it with aioli and lemon.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound tiny whole fish (such as blue anchovies, no bigger than 2 inches long)
- 1cup all-purpose flour
- 1tablespoon salt
- 2cups oil (for frying, such as peanut, canola, or vegetable oil)
- 1lemon (cut into wedges)
Instructions
Step 1
Gather the ingredients.Step 2
Pick through your 1-pound whole fish to look for any that are not pristine. You are looking for ones where the bellies are torn open (caused by enzymes within the fish breaking it down). Toss these and use only those that look nice, smell a bit like cucumbers (not like nasty fish), and have clear eyes.Step 3
In a shallow bowl, mix 1 cup all-purpose flour and 1 tablespoon salt .Step 4
Pour the 2 cups oil into a cast-iron frying pan or other suitable heavy, high-rimmed pan and heat it to 350 F over medium heat.Step 5
Toss the fish in the seasoned flour and then shake off the excess.Step 6
Fry in batches, stirring them so they don't stick together, for 2 to 3 minutes per batch, or until golden brown and crispy.Step 7
Drain the fried tiny fish on a fine-meshed rack or paper towels. If you are making a lot of them, heat the oven to warm and place the fish in the oven until you are ready to serve. Serve hot with 1 lemon, cut into wedges and enjoy.