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