Ingredients
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1.1 Kg Whitebait
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120 g Flour
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1 teaspoon Ginger
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As you like Lemon
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As you like Salt
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1 teaspoon Curry
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As you like Peanut oil
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1 teaspoon Pepper
Directions
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!
Steps
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1
Done
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Mix the flour, salt and all the spices in a large bowl. |
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2
Done
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Coat the fish with the savory flour we obtained earlier and remove any excess. |
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3
Done
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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. |
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4
Done
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TipsThere 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! |
