Whitebait

The small silvery fry of the herring family, whitebait are so tiny you eat the whole fish. They are most popular when deep fried and served with lemon and thinly sliced brown bread and butter. Make sure whitebait are patted dry, then roll about a quarter of the fish at a time in seasoned flour. Deep fry in small batches for 2–3 minutes, then reheat the fat and add all the fried whitebait for one quick fry to crisp them up.