Name: Fried Whitebait with Sherry Salsa
Yield: Serves four
Cuisine: Spanish
Ingredients: 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 1 small red chilli, seeded and finely chopped; 4 ripe tomatoes, roughly chopped; 30 ml/2 tbsp olive oil; 60 ml/4 tbsp sunflower oil; 60 ml/4 tbsp olive oil; 30-45 ml/⅔ tbsp chopped mixed fresh herbs, such as parsley or basil; 30 ml/2 tbsp seasoned plain (all-purpose) flour; 60 ml/4 tbsp sweet oloroso sherry; salt and ground black pepper; 25 g/1 oz/½ cup stale white breadcrumbs; 225 g/8 oz whitebait

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Small freshly fried fish are offered in every lapas bar in Spain. Black-backed anchovies are the bese, but need to be cooked within a day of catching. Tiny Chanquetes are also good, but any small fish, such as whitebait, are suitable. Serve them with lemon wedges.

Ingredients

225 g/8 oz whitebait
30 ml/2

Method

To make the salsa, place the chopped shallot, garlic, tomatoes, chilli and olive oil in a pan. Cover with a lid and cook gently for about 10 minutes.
Pour the sherry into the pan and season with salt and pepper to taste. Stir in the herbs and breadcrumbs, then cover and keep the salsa hot until the whitebait are ready.