Advertisement
Spicy Whitebait
- Serves
4
- Difficulty
Easy
Published 2005
As a delicious snack to go with drinks, small fish caught in rivers and waterways in India are quickly deep-fried and seasoned with salt and spices. This works particularly well with whitebait. You can vary the strength of the seasoning according to taste.
Ingredients
300 g 10½ oz ½ teaspoon
Method
Rinse the whitebait and dry them thoroughly on paper towels. Mix the chilli powder, cayenne pepper and turmeric together and toss the whitebait in the seasoning until well coated.
Fill a karhai or heavy-based saucepan one-third full with oil and heat to 190°C/375°F (a cube of bread will brown in 10 seconds). Fry the fish in batches until crisp, drain on paper towels and sprinkle with sa
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe