Lifestyle
Recipe: Deep-fried Whitebait
RECIPES MICHELE CRANSTON
PHOTOGRAPHS GORTA YUUKI, MIKKEL VANG
500g whitebait
125g plain flour
1 tablespoon sumac*
½ teaspoon cayenne pepper
750ml vegetable oil
Rinse whitebait under cold, running water and pat dry with paper towels. Place flour, sumac, cayenne pepper and 1 teaspoon of sea salt in a bowl and mix well. Heat oil in a large saucepan until surface begins to shimmer and a pinch of flour dropped into the oil fries immediately. Toss fish in seasoned flour, ensuring they are well coated. Remove and shake off excess flour, then deep-fry in batches for 3 minutes or until crisp and golden. Serve with a sprinkle of sea salt. Serves 4–6 as a starter.
*Sumac is available from large supermarkets and Middle Eastern speciality stores.
Buy the marie claire Seasonal Kitchen cookbook from Yahoo!7 Shopping
PHOTOGRAPHS GORTA YUUKI, MIKKEL VANG
125g plain flour
1 tablespoon sumac*
½ teaspoon cayenne pepper
750ml vegetable oil
Rinse whitebait under cold, running water and pat dry with paper towels. Place flour, sumac, cayenne pepper and 1 teaspoon of sea salt in a bowl and mix well. Heat oil in a large saucepan until surface begins to shimmer and a pinch of flour dropped into the oil fries immediately. Toss fish in seasoned flour, ensuring they are well coated. Remove and shake off excess flour, then deep-fry in batches for 3 minutes or until crisp and golden. Serve with a sprinkle of sea salt. Serves 4–6 as a starter.
*Sumac is available from large supermarkets and Middle Eastern speciality stores.
Buy the marie claire Seasonal Kitchen cookbook from Yahoo!7 Shopping
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