Five Spice Dusted Whitebait
crispy whitebait

Five Spice Dusted Whitebait

crispy whitebait
Five Spice Dusted Whitebait
Time: 25 minutes
Servings: 4
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🇪🇸 En español: Morral espolvoreado con cinco especias

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spread of tapas dishes

These delicious little whitebait deep fried in a spicy crispy coating make a great starter or tapas dish.

Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.

For another fish tapa try the sardines.

crispy whitebait

Five Spice Dusted Whitebait

Richard
Crispy whitebait deep fried with a spicy coating
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Starter, Tapas
Cuisine 🇪🇸 Spanish
Servings 4
Calories 144 kcal

Ingredients
  

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

To Serve:

  • Alioli
  • Lemon wedges

Conversions

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Instructions
 

  • 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.
  • 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.
Keyword fish, starter, tapas

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