ingredients
makes 12 - 15
1/4 cup self rising flour
1/4 cup All purpose flour
1/2 teaspoon Baking soda
1 egg, lightly beaten
3 tablespoons dry white wine
2 teaspoons chopped fresh flat-leaf parsley
1 clove garlic, crushed
1/2 small onion, grated
6 1/2 ounce Chinese or New Zealand whitebait
olive oil, for shallow-frying
lemon wedges, for serving
method
1. Sift the flours, Baking soda, 1/2 teaspoon salt and some freshly ground black pepper into a bowl. Stir in the egg and wine, whisk until smooth, then add the parsley, garlic, onion and whitebait. Cover and refrigerate for 20 minutes.
2. Heat about 3/4 inch of the oil in a deep skillet to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Drop in level tablespoons of batter and, when the batter is puffed and bubbles appear on the surface, carefully turn to cook the other side.
3. Drain on paper towels and serve immediately with lemon wedges.
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more information
The whitebait is very small and fine and is available fresh or frozen. There is no need to gut or scale them as they are so small.
