Breaded Whitebait & Tartar Sauce Recipe
Make Breaded Whitebait & Tartar Sauce Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Whitebait and Breading
Tartar Sauce
Method
Tartar Sauce
Make tartar sauce
In a medium bowl combine 200 g mayonnaise, 50 g finely diced cornichons (or dill pickles), 15 g chopped capers, 1 very finely minced shallot, and 2 tbs chopped flat-leaf parsley. Add 1.5 tbs fresh lemon juice, 1 tsp Dijon mustard, 0.5 tsp Worcestershire sauce, 0.25 tsp salt and 0.25 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning or acidity with a little more lemon juice or salt. Cover and refrigerate while you prepare the whitebait to let flavors meld (minimum 15 minutes).
Whitebait and Breading
Prepare fish
Pat 400 g whitebait dry with paper towels. Remove any remaining scales or bones if necessary (whitebait are usually served whole). Season lightly with 0.5 tsp salt and 0.25 tsp black pepper and a light dusting of 3 tbs flour—this helps the batter adhere.
Make batter
In a shallow bowl whisk together the remaining flour (use the 3 tbs called for above if not entirely used for dusting), 2 tbs cornmeal or panko (optional for extra texture), 0.5 tsp garlic powder and a pinch more salt and pepper. In a separate bowl beat 2 large eggs with 3 tbs cold water and 75 ml cold sparkling water (or cold beer) until combined. Pour the wet mixture into the dry ingredients and whisk briefly — do not overmix; a few small lumps are fine. Batter should coat whitebait thinly; add a splash more sparkling water if too thick.
Heat oil
Pour 800 ml vegetable oil into a deep, heavy pot or deep fryer so it reaches about 5–7 cm deep. Heat the oil to 180°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately and brown within 30–45 seconds.
Batter and fry
Working in small batches (to avoid overcrowding), hold a few whitebait together with a fork and dip them into the batter so they are lightly coated, allowing excess to drip off. Carefully lower them into the hot oil. Fry for 60–90 seconds, turning if needed, until the batter is crisp and light golden brown. Use a slotted spoon to remove the whitebait and drain on a wire rack set over a baking tray or on paper towels. Repeat until all fish are cooked. Keep cooked batches warm in a low oven (100–120°C) if desired.