Graham Kerr

22 Thames Whitebait

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Whitebait* 1 lb. 1 lb. .5 kilo
Milk 1¼ cups 10 fl. oz. 285 milliliters
Salt To season To season To season
White peppercorns To season To season To season
Flour 6 tbsp. 1½ oz. 45 grams
Lemon 1 1 1
Oil To deep fry To deep fry To deep fry

*A very small whole fish approximately 2 inches long cooked whole.

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.

Method of Cookery

  1. Season whitebait with salt and freshly ground white peppercorns.
  2. Dust with flour; separate each fish and drop them into heated fat.
  3. Deep fry until light brown—approximately 1½ minutes.
  4. Remove, drain, and serve with slices of lemon.

Serving

An ideal first course. Serve with fine slices of buttered brown bread. A light dry white wine goes well, or even a very cold Mateus rosé.

© 1966 Graham Kerr. All rights reserved.