White Bait Recipe

Prepare fish

Rinse the whitebait briefly under cold running water, then drain well in a colander. Pat dry gently but thoroughly with paper towels to remove surface moisture — this helps achieve a crisp coating.

Make dry mix

In a wide shallow bowl combine the all-purpose flour, cornstarch (or rice flour), fine sea salt, black pepper and garlic powder. Mix until evenly distributed.

Light batter (optional)

If you prefer a light batter rather than dusting, whisk cold sparkling water into 2 tablespoons of the dry mix until you have a thin batter that coats the back of a spoon. Use the remaining dry mix for dusting. If you prefer no wet batter, skip this step.

Heat oil

Pour oil into a deep skillet or shallow fryer to a depth of about 2–3 cm (1 inch) for shallow frying, or deeper if you have a deep-fryer. Heat to 180°C (355°F). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float to the surface.

Coat the whitebait

Toss the drained whitebait lightly in the remaining dry mix so each fish is lightly coated. If using the light batter, dip small handfuls into the batter so each fish is lightly coated and let excess drip off. Work in batches to avoid crowding.

Fry

Carefully add a single layer of coated whitebait to the hot oil. Fry in batches for 1.5–3 minutes, turning gently if shallow frying, until the fish are golden and crisp. Smaller whitebait may take less time — watch for even color. Avoid overcrowding which lowers oil temperature.

Drain

Use a slotted spoon or spider to remove the fried whitebait and transfer to a tray lined with paper towels to drain. Immediately sprinkle with a little extra fine sea salt while still hot for seasoning.

Finish and serve

Transfer to a warm serving plate, scatter with chopped parsley (if using) and serve with lemon wedges and the zesty dipping sauce on the side. Serve immediately while crisp.

Combine mayonnaise, yogurt (or sour cream), lemon juice and lemon zest in a small bowl.

Stir in chopped capers and chives (or spring onion). Add hot sauce or cayenne if using, then season with salt and freshly ground black pepper. Taste and adjust lemon, salt, or heat to preference.

Chill for 10–15 minutes if time allows so flavors meld. Serve alongside the hot whitebait.