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Heat oil for deep-frying. Put 3 tablespoons plain flour in a paper or
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plastic bag and add 2 teaspoons cayenne pepper and salt to taste.
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In batches, put the whitebait (600 g in total) into the bag and shake
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until they are coated with seasoned flour. Shake off excess flour,
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then deep-fry for 2 or 3 minutes. Remove from the oil and drain well
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on kitchen paper.
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When all the whitebait have been cooked, put them back into the frying
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basket, reheat the oil and plunge the basket back into the hot oil for
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another couple of minutes until they are golden. (Depending on the
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capacity of your deep-fryer, you may have to do the second cooking in
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batches as well.) Drain and turn out into a serving dish lined
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thickly with paper napkins. Serve with wedges 6 of lemon.
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Posted by Stephen Ceideburg
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From an article by Meryl Constance in The Sydney Morning Herald,
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4/20/93. Courtesy Mark Herron.
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