crispy whitebait

Five Spice Dusted Whitebait

Last Updated on 13/10/2021 by richard

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En español: Morral espolvoreado con cinco especias

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

For another fish, tapa try the sardines.

crispy whitebait

Five Spice Dusted Whitebait

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


  • 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
  • 100 g plain flour for dusting
  • Vegetable oil for deep-frying
  • 35-40 whitebait
  • Aïoli and lemon wedges to serve


  • 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.


Calories: 144kcalCarbohydrates: 20gProtein: 7gFat: 4gSaturated Fat: 1gFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!

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