Whitebait is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic snack of floured whitebait deep fried in oil until crisp and served garnished with parsley and cayenne pepper and served with lemon wedges and bread and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Whitebait.
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This is a classic recipe for a Victorian version of Whitebait that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 281.—WHITE-BAIT.
White-bait is a great favourite with all who visit London during the months of May, June, and July, when this delicacy is in greatest perfection. They are a very small, silvery-looking fish; and their claim to notice is their sweet savour. It was formerly believed that to obtain white-bait in perfection it was necessary to travel to Blackwall : this fable has long since become obsolete ; and certainly, with the assistance of the following in striations, my readers may henceforth indulge in the luxury of white-bait without its becoming a matter of necessity to go to Blackwall for that purpose.
To fry white-bait, drain it on a sieve, and then sprinkle it out of your hand lightly upon plenty of flour strewn thickly over a cloth; and, with the fingers of both hands spread apart, quickly and lightly handle the whitebait ; and as in a few seconds it will by these means have be come well covered with flour, having put it by handfuls into a wire frying basket (see Adams Illustrations), shake away all the superfluous flour, and dip the basket containing the prepared white-bait into some very hot clean lard. A few minutes will suicide to fry the whitebait of a silvery tinge, yet perfectly crisp ; pile it up on a napkin, garnish with fried parsley, and serve it quite hot and crisp, with cayenne, quarters of lemons, and brown bread and butter, separately.
Modern Redaction
Ingredients:
300g whitebait
plain flour
oil for deep frying
fried parsley, to garnish
cayenne pepper, to garnish
lemon quarters, to accompany
brown bread and butter, to accompany
Method:
Wash and drain the fish then scatter on a cloth dusted with flour. Sprinkle flour over the fish then place in a deep fryer pre-heated to 180°C.
Fry the fish until crisp and well browned then drain and arrange in heaps on a plate. Garnish with fried parsley and a dusting of cayenne pepper.
Accompany with lemon quarters and brown bread and butter. Serve hot.
