Five-spice dusted whitebait

Five-spice dusted whitebait
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

This crispy whitebait recipe is the perfect starter to serve at your next dinner party.

Nutrition: per serving

Calories
461kcals
Fat
36.3g (5.9 saturated)
Protein
15.8g
Carbohydrates
19.6g (0.4g sugar)
Salt
0.3g
Calories
461kcals
Fat
36.3g (5.9 saturated)
Protein
15.8g
Carbohydrates
19.6g (0.4g sugar)
Salt
0.3g

Ingredients

  • ½ cinnamon stick
  • 1 tsp fennel seeds
  • 2 star anise
  • ½ tsp whole cloves
  • ½ tsp paprika
  • ¼ tsp coarsely ground black pepper
  • ¼ tsp salt
  • 2 medium free-range eggs, beaten
  • 100g plain flour, for dusting
  • Vegetable oil, for deep-frying
  • 35-40 whitebait
  • Aïoli and lemon wedges, to serve

Method

  1. Toast the spices and pepper in a dry frying pan over a medium heat until fragrant. Remove, add the salt, and whizz in a spice grinder or grind using a pestle and mortar. Pass through a fine sieve into a shallow dish. Place the beaten eggs and flour in separate shallow dishes.
  2. Fill a saucepan a third full with vegetable oil and heat to 180°C or until a small cube of bread turns golden brown within 1 minute. Dip the whitebait into the flour, then the egg mix, then into the spice mix. Carefully put the whitebait into the hot oil, and cook in batches for about 1-2 minutes, until browned. Remove and drain on kitchen paper. Serve with some aïoli and some lemon wedges.

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