Whitebait Frozen 1kg Bag – Beautiful Pan Fried
Whitebait Frozen 1kg Bag – Order Online or Call 07932 686498 to place an Order
Is Whitebait Fish good to eat
It’s a favorite British snack, and since whitebait is always smaller than your pinky finger, you can eat the whole fish.
The immature fish are tender, and you don’t have to clean them or avoid bones and fins like you do larger fish.
Whitebait Frozen 1kg
Count on between 1/4 and 1/3 of a pound per person, depending on their appetite.
Is Whitebait high in cholesterol
But health experts are warning that there are health concerns, too. That’s because they are consumed whole, which means you ingest the intestines and fat, and a surprising amount of cholesterol for such a tiny fish. In fact, 100 grams of whitebait contains 84mg of cholesterol.
What does Whitebait taste like
Whitebait is made of tiny baby fish, mostly prepared by tossing in flour and frying in a shallow layer of oil.
The texture, when fried, is crispy on the outside but tender to the bite with a nice salty taste. Whitebait Frozen 1kg
Chilli and Lime Whitebait recipe
Transport your tastebuds to the seaside with this classic whitebait recipe that’s perfect for enjoying alfresco as part of a seafood spread.
Season the fish with zesty lime and a kick of chilli, before deep frying until golden and crisp.
Serve with lime wedges and dips for dunking. Whitebait Frozen 1kg
Ingredients
- 800g counter sprats
- 200g plain flour
- 2 limes, zested, 1 cut into 8 wedges
- 2 tsp garlic granules
- 2 tsp cayenne pepper or mild chilli powder, plus a pinch
- 1ltr vegetable oil, for frying
Method
- Clean the sprats under cold, running water for a few secs, drain, then dry completely with kitchen paper.
- Mix together the flour, half the lime zest, 1 tsp salt, 1 tsp black pepper, the garlic granules and the cayenne pepper.
- Pour the oil into a deep, heavy- based saucepan, no more than half full.
- Heat over a medium-high heat until it reaches 180°C on a digital thermometer, or until a cube of bread sizzles immediately and browns within 30 secs.
- In small batches, toss the sprats in the seasoned flour.
- Shake off any excess, then gently lower into the oil with a slotted spoon and fry in batches for 4-5 mins until golden and crisp.
- Remove with the slotted spoon and drain on kitchen paper while you fry the remaining fish. When all the fish are cooked, sprinkle over a pinch more cayenne pepper and a little salt, and squeeze over the juice of 3 lime wedges.
- The cooking oil isn’t reusable as it contains fish, so allow it to cool completely in the pan (covered), then use a jug to pour into empty jars or milk cartons.
- Seal and discard.
- Serve the whitebait with dips of your choice (options below) and the remaining lime wedges.
They are tiny, immature, silver members of the herring group that are typically deep-fried to serve. They are widely thought to be baby herring and are usually sold frozen.
Whitebait requires little preparation.
We would suggest to toss them in well-seasoned flour (for devilled, small quantities of dried English mustard and cayenne pepper can be added to the flour), then shallow-fry them in a few centimetres of hot oil until crisp and golden-brown.
Drain on kG.
Kitchen paper and serve with lemon wedges and brown bread and butter.
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