How to Cook Whitebait

Poverty Bay Herald, Volume LXII, Issue 18763, 20 July 1935, Page 10

How to Cook Whitebait

are often spoiled b> careless frying-, but with a little care they can be served perfectly crisp, as they should be. They should never be touched with the lingers.l They should In' put into iced or icycold salt and water, ami lifted out with a perforated fish slice. Flour n cloth with fine flour, and place the whitebait .on it to dry. Separate them gently front each other with it fork, dust with more flour and leave to dry 'I hen two hours before serving turn them out on a wire sieve, and shako it to remove all superfluous flour, but do not let the whitebait touch each other.

Have ready a pan of boiled clarified suet at least ft in deep. With a slice put a few of the fish in the frying basket and plunge it into the * fat when it is 400 degrees hot. Fry for three minutes, lift up the basket, drain the whitebait over the hot suet, turn them out to dry on a hot cloth, hoi. sieve, or hot blotting paper. When required for dinner put them in the hot fat (strained, and heated to 400 degrees) and fry them for two minutes. They must not be allowed to turn brown, but bo golden and crisp. .Sprinkle with salt. Serve with quarters of lemon, brown bread and butter and cayenne pepper. The whitebait should be dished up mi a plain paper d’oyley and be served piping hot.