Whitebait

Contrary to popular belief, the English term “whitebait” refers not to a single species of fish, but rather to a dish that may consist of several kinds of young fish, deep-fried until crisp and golden brown. The most common today are immature herrings and sprats, preferably no bigger than 2 ½ in/6 cm long, but any combination of tiny fish may be used, provided that they are small enough to have very delicate, edible bones. Baby eels, called glass eels or elvers, are good, as are anchovies, smelts and even tiny sole. Fish for whitebait is often sold frozen and should be thawed before coating and frying.