French · Lunch
Crispy Fried Whitebait (Low-Chol)
Whole whitebait cleaned and dredged in seasoned flour with cornstarch, then shallow-fried until shatteringly crisp. Served with lemon wedges and a yogurt-herb sauce made tangy with light cream cheese, keeping cholesterol low while highlighting the natural brininess of the tiny fish.
$6
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
437Calories
29.4gProtein
21.8gFat
32.1gCarbs
2.4gSugar
1.6gFiber
998mgSodium
76mgChol
4.9gSat Fat
540mgPotassium
140mgCalcium
2.6mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-cholesterol
low-calorie
egg-free
low-chol
Instructions
1
Prep
Pat whitebait dry with paper towel. Toss in a bowl with flour, cornstarch, salt, and pepper until lightly coated.
2
Whisk
Combine plain yogurt, light cream cheese, parsley, garlic, and lemon juice in a small bowl until smooth.
3
Fry
Heat vegetable oil in a small skillet over medium-high heat until shimmering, about 1 minute. Fry whitebait in one layer for 2–3 minutes per side until golden and crisp.
4
Plate
Lift whitebait onto a paper-towel-lined plate to drain. Serve with lemon wedges and herb sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g whitebait, cleaned
- 1/2 cup60g all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp32g cornstarch
- 4 tbsp56ml vegetable oil, for shallow-frying
- 4 tbsp60g plain yogurt
- 2 tbsp30g light cream cheese
- 2 tbsp2 tbsp parsley
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 11 lemon, cut into wedges
