French · Dinner
Crispy Fried Whitebait (Gluten-Free)
Whole whitebait are dredged in seasoned gluten-free rice flour and cornstarch, then deep-fried until shatteringly crisp and golden. Served French-bistro style with lemon wedge, flaky salt, and herbed garlic aioli for dipping, this is a light, briny, bar-snack-style plate.
$7
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.8gProtein
39.2gFat
32.1gCarbs
1.3gSugar
1.6gFiber
915mgSodium
198mgChol
5.9gSat Fat
480mgPotassium
140mgCalcium
2.4mgIron
3.6mcgVitamin B12
14mgVitamin C
gluten-free
pescatarian
gluten-free
Instructions
1
Prep
Pat the whitebait dry with paper towels, mince the garlic, and finely chop the parsley; check no ice crystals remain on the fish.
2
Build
Whisk together rice flour, cornstarch, salt, black pepper, and smoked paprika until evenly combined with no paprika streaks visible.
3
Finish
Stir mayonnaise, minced garlic, and chopped parsley together until uniform in color; set the aioli aside for serving.
4
Dredge
Toss whitebait through the seasoned flour mixture, coating each fish fully and shaking off excess so only a thin layer clings.
5
Fry
Heat vegetable oil in a deep pot over medium-high heat to 350°F, fry whitebait for 2–3 minutes until deep golden and crackling.
6
Plate
Pile whitebait on a plate with lemon wedge and flaky salt, serve immediately with garlic parsley aioli alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whitebait, cleaned
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp smoked paprika
- 4 cups950ml vegetable oil, for deep-frying
- 2 tbsp28g mayonnaise
- 2 clove2 clove garlic
- 2 tbsp8g parsley
- 11 lemon, cut into wedge
- 2 pinch2 pinch flaky salt, for finishing
