Graham Kerr

22 Thames Whitebait

Preparation info
  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in
The Graham Kerr Cookbook: By the Galloping Gourmet
The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Use fresh whitebait if possible. If deep frozen, then defrost—soak in milk for ½ hour and dry thoroughly.
  2. Slice lemon for service.
  3. Heat oil to 350°F.