Classic Fried Whitebait (Fried Tiny Fish)

Deep-fried whitebait

Gareth Morgans / StockFood Creative / Getty Images

  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
265 Calories
9g Fat
21g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 265
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2g 11%
Cholesterol 68mg 23%
Sodium 2216mg 96%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 12%
Protein 26g
Calcium 230mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whitebait is an old English term for tiny fish that are often dusted in flour and fried until crispy for a favorite British snack. You can eat the whole fish since whitebait is always smaller than your pinky finger. Because of their immaturity, they are tender and you don't have to clean them or avoid bones and fins like you do larger fish.

Count on between 1/4 and 1/3 of a pound per person, depending on their appetite. You will want a dipping sauce for this dish—aioli, a garlicky and creamy sauce that goes well with fried fish, works best here. Other mayonnaise-based sauces like tartar sauce are also good.

As a laid-back finger food, whitebait is a great choice as an appetizer or part of the game-day party menu. In those cases, the whitebait, sauce, and beer are all you need. As with most any deep-fried fish, French fries are a classic accompaniment if you want to make a meal out of whitebait. They also pair great with your favorite potato or pasta salads.

Ingredients

  • 1 pound tiny whole fish (such as blue anchovies, no bigger than 2 inches long)
  • 1 cup all-purpose flour
  • 1 tablespoon salt
  • 2 cups oil (for frying, such as peanut, canola, or vegetable oil)
  • 1 lemon (cut into wedges)

Steps to Make It

  1. Gather the ingredients.

  2. Pick through your fish to look for any that are not pristine. You are looking for ones where the bellies are torn open. This is from enzymes within the fish breaking it down. Toss these and use only those that look nice, smell a bit like cucumbers (not like nasty fish), and that have clear eyes.

  3. Mix the flour and salt in a shallow bowl.

  4. Pour the oil into a cast-iron frying pan or other suitable heavy, high-rimmed pan and heat it to 350 F over medium heat.

  5. Toss the fish in the seasoned flour and then shake off the excess.

  6. Fry in batches, stirring them so they don't stick together, for 2 to 3 minutes per batch, or until golden brown and crispy.

  7. Drain the fried tiny fish on a fine-meshed rack or paper towels. If you are making a lot of them, heat the oven to warm and place the fish in the oven until you are ready to serve.

  8. Serve hot with lemon wedges and enjoy!

Tips

  • The best-quality small fish are often blue anchovies found in Asian markets. You can find whitebait fresh in season and frozen year-round.
  • Frozen whitebait should be thawed overnight and patted dry before cooking.
  • Fried whitebait is best enjoyed fresh and hot. Refrigerate any leftovers and consume them as soon as possible, within a day or two.