Whitebait

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

whitebait
flour ↝ Flour, 00 [Cereal Grains and Pasta]
heated frying fat ↝ Egg, whole, fried, NS as to fat [Eggs and omelets]
salt ↝ Salt, table, iodized [Spices and Herbs]
white and brown bread and butter ↝ Bread, vegetable [Yeast breads]
quarters of lemon ↝ Lemon, raw [Citrus fruits]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]

Instructions (6)

Drain the fish on a clean napkin, thoroughly absorbing all the water.
Roll them in flour.
Drop them into some heated frying fat.
As soon as they become crisp, draw them on a sieve.
After frying them for a minute or two before the fire, sprinkle on them a little salt.
Dish them on a napkin, and send to table accompanied by plates of white and brown bread and butter, and quarters of lemon,—to be handed round with cayenne pepper.

Original Text

WHITEBAIT.
THIS very delicious fish is in season during the months of June, July, and August: it is then eaten in the greatest perfection at Greenwich and Blackwall. Owing to the extreme delicacy of this fish, and its very fragile nature, it cannot be conveyed any distance during the season without injuring its quality, neither can it be kept many hours after it has been taken.
The following is the best method of preparing whitebait for the table:
Drain the fish on a clean napkin, thoroughly absorbing all the water; then roll them in flour, and afterwards drop them into some heated frying fat; as soon as they become crisp, draw them on a sieve, and after frying them for a minute or two before the fire, sprinkle on them a little salt, dish them on a napkin, and send to table accompanied by plates of white and brown bread and butter, and quarters of lemon,—to be handed round with cayenne pepper.

Notes

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