Stéphane Reynaud

Petite Friture d’Éperlans

Fried Whitebait

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Whitebait 800 g
  • Flour
  • Oil for deep-frying
  • Salt, pepper

Method

  1. Rinse and dry the whitebait on paper towel. Heat the frying oil to about 160°C.
  2. Coat the whitebait in flour, immerse in the heated frying oil (they need to become golden and crispy) and season generously. Whitebait is like the pig, good from head to tail!