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Whitebait.
Ingredients.
Whitebait. Lemon. Cayenne. Hot Fat.
Method.
Whitebait should be cooked as soon as possible after they are caught, or kept on ice. 1. With a skimmer remove them
to a colander to drain (it is better to avoid as much as possible handling so delicate a fish). 2. Dry them carefully
in a clean cloth, which has been previously sprinkled rather thickly with dry flour. 3. Remove them to a coarse wicker
sieve. 4. Gently shake the sieve to remove any excess of flour. 5. Put them into the frying and fry at a temperature
of 400° for fifty seconds or one minute. The instant they are sufficiently fried, which is indicated by their whitey-brown a
ppearance or better by eating one, remove the whitebait on to kitchen paper, and place them in a sieve before the fire.
Serve on a hot napkin, with bread and butter and lemon and cayenne.
PRECAUTIONS.-Whitebait are very delicate, and not be bruised or broken by rough handling.
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