Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A deep fryer and basket are essential for this dish.


  • about 2 lb. (1 k.) for 4 or 5 people
  • 4 oz. (120


Wash the whitebait and dry them in a tea towel. Shake seasoned flour over them and shake the fish in the cloth so that all are floured. Have the oil or fat really hot and smoking (about 400° f.). Put in the first fish, half-filling the basket. Shake the basket a little as the fish fry. Lift the fish