French · Lunch
Crispy Fried Whitebait
Whole whitebait fried until golden and crisp, served with lemon wedge and fresh parsley. The tiny fish are eaten complete, from head to tail, alongside a garlicky aioli for dipping in the classic French bistro style.
$7
10 minsPrep
6 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
431Calories
26.8gProtein
26.3gFat
23.7gCarbs
0.8gSugar
1.7gFiber
915mgSodium
142mgChol
3.7gSat Fat
432mgPotassium
81mgCalcium
2.3mgIron
1.6mcgVitamin B12
11mgVitamin C
low-calorie
herb-salt
all-time-classics
quick-lunch
Instructions
1
Prep
Pat whitebait dry with paper towels. Toss with flour, salt, and black pepper until evenly coated in a thin, dry layer.
2
Build
Whisk together mayonnaise, grated garlic, and lemon juice in a small bowl until smooth. Set aioli aside.
3
Fry
Heat vegetable oil in a small deep pan over high heat to 350°F (175°C). Fry whitebait in one batch for 2–3 minutes until golden and crisp, working in a single layer.
4
Plate
Lift whitebait onto a paper towel-lined plate to drain for 1 minute. Pile on serving plate with lemon wedge and aioli, scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g whitebait, whole
- 80g80g all-purpose flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 30g30g vegetable oil, for frying
- 22 lemon wedge
- 2 tbsp2 tbsp fresh parsley
- 4 tbsp4 tbsp mayonnaise
- 1 clove1 clove garlic
