skronkman wrote: ↑Sun Apr 12, 2020 8:08 amMaybe not close enough for you bugs but Dandenong market often has food grade whitebait for sale.Bugatti wrote: ↑Sat Apr 11, 2020 7:34 amAaaah, Mike, you have brought back some nice memories.
Yes, deep-fried whitebait are awesome. I haven't had them for over 15 years. The medium size ones are the perfect size.
My recipe is: Put half a cup of flour in a plastic bag, add salt and a little white pepper, pop in a handful of whitebait. Inflate the bag like a balloon and twist it to seal. Shake it like a Polaroid picture for 15 seconds. Remove the coated whitbait and shake off excess flour. Let the floured fish sit for 5 mins to allow the flour coating to absorb some of the moisture, this makes a better coating when fried and doesn’t mess up the oil with burnt flour. Deep fry those little beauties till just golden and crispy. Drain on a rack or paper towel. eat with lemon juice and aioli (egg mayonnaise same same). I think traditionally the fry oil is olive oil but I just use cheap vegetable oil as that’s what I usually use for deep frying, if you do try olive oil, don’t let it get too hot as it has a low smoke point.
You guys are really making me hungry.
Love the idea about the plastic bag and the leaving it time to absorb the moisture/flour
Definitely going to give it a go. I do my shopping once a week now and there are only two places I have faith in the quality of their fish, so hopefully they have those tasty little beauties
I shall try your technique with squid tentacles too, we super fry them so they are crispy on the outside but still soft on the inside.
One thing I do, is use these Baskets that Ricotta Cheese come in, to strain the flour away from anything I flour
On the Olive Oil, I use to fry in it too but like you, I just use Veggie/Canola Oil now. And the Olive Oil for salads and a drizzle on Veggies or other foods.