Devilled Whitebait Recipe
Tony Fleming's devilled whitebait recipe is the perfect dish to tuck in to on a hot summer's evening, and takes only 30 minutes to put together
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Fat fryer
- Deep-fry thermometer
Ingredients
- 500g of whitebait, fresh
- 1000g of squid, fresh and cleaned
- 2l rapeseed oil, or vegetable oil, for deep-frying
- lemon
- salt
- 250g of plain flour
- 20g of hot smoked paprika
- 7.5g of cayenne pepper
- 7.5g of mustard powder
- 5g of salt
- 300g of mayonnaise
- 80g of shallots, finely diced
- 60g of capers, finely diced
- 60g of cornichons, finely diced
- 25g of parsley, finely chopped
- 25g of tarragon, finely chopped
- 25g of chervil, finely chopped
- salt, to taste
- ground white pepper, to taste
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