Classic Whitebait Fritters
Traditional dish · British
Traditional whitebait fritters, a delicacy made from tiny, immature fish, coated in a light batter and pan-fried until golden and crisp. Served simply with lemon.
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Ingredients
- Whitebait250g
- All-purpose flour100g
- Egg1
- Milk50ml
- Lemon1
- Vegetable oilfor frying
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the whitebait under cold water and pat them dry thoroughly with paper towels.
- 2
In a bowl, whisk together the flour, egg, and milk to create a smooth, thin batter. Season with salt and pepper.
- 3
Gently fold the dried whitebait into the batter, ensuring they are lightly coated.
- 4
Heat a generous amount of vegetable oil in a frying pan over medium-high heat.
- 5
Carefully spoon portions of the battered whitebait into the hot oil, forming small fritters. Do not overcrowd the pan.
- 6
Fry for 2-3 minutes per side, until golden brown and crispy.
- 7
Remove the fritters from the pan with a slotted spoon and drain on paper towels.
- 8
Serve immediately with lemon wedges.
