Fried Whitebait
Fried whitebait are a really easy second course to make and perfect for those who love seafood cuisine. Here are all the steps to prepare them at their best.

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Fried Whitebait

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Ingredients

Adjust Servings:
1.1 Kg Whitebait
120 g Flour
1 teaspoon Ginger
As you like Lemon
As you like Salt
1 teaspoon Curry
As you like Peanut oil
1 teaspoon Pepper

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Ingredients

Directions

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Preparing Fried Whitebait is really easier done than said. Seafood lovers will have already understood what they are: they are known in Italy by the commercial term ‘bianchetti,’ to refer to the juveniles of oily fish and particularly anchovies and sardines, which are caught mainly in the Mediterranean Sea and special nets are used to catch them. Moving between Italian regions also changes the name by which they are known: in Sicily, for example, they are called nunnana and in Liguria they are called gianchetti.

In Italy their fishing is regulated and violators can face heavy penalties. They should be found until around the end of April.

These small, whitish-colored, almost transparent fish are also perfect for making tasty meatballs or pancakes. But enough introductions, let’s start cooking Fried Whitebait!

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Steps

1
Done

Mix the flour, salt and all the spices in a large bowl.

2
Done

Coat the fish with the savory flour we obtained earlier and remove any excess.

3
Done

Heat the peanut oil in a large, heavy-bottomed frying pan until it reaches a temperature of 190 °C (374 °F). Fry a few whitebait at a time for 2 to 3 minutes, until the fish are golden brown and crispy. Then pat them dry on absorbent kitchen paper. Serve them hot, decorated with lemon slices.

4
Done

Tips

There is also an alternative version of this recipe that, in the first step, includes only flour and salt and removes all other spices. If spices are not your thing, you can try it!

Eatsitaly

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