Ingredients
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1 kg Whitebait from one of the Blue Island Fish Markets
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Zest (or juice) of a whole lemon
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Olive oil (or good quality seed oil) for frying
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For the batter mix
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120 g all-purpose flour
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1.5 teaspoons baking powder
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2 tablespoons sesame seeds
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1 teaspoon salt
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1 egg
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200 ml soda water (or carbonated water), chilled
Instructions
This dish can be prepared with other small fish such as anchovies or small bogue. The whitebait does not require any cleaning, only a good wash, the other types of fish need cleaning of entrails and heads and, if a little larger, of the backbone.
Wash and drain the whitebait. Wipe them well with absorbent kitchen paper and if you want, lightly salt them.
To prepare the batter, mix the flour, baking powder, sesame seeds and salt in a bowl. In another bowl, beat the eggs with the soda water and pour this mixture into the bowl with the flour. Mix well with a whisk until any lumps are dissolved and to make a smooth mix that covers the back of a wooden spoon.
Half fill a non-stick pan with oil and heat it on a medium to high heat, until it is very hot.
Take the whitebait one by one and, holding them by the tail, dip them into the batter mix. Shake them lightly and add them to the hot oil. Fry them in batches (about 10 fish each time), turning them over in the oil with a fork, until they are evenly browned.
Remove each batch with a slotted spoon and drain the fish on absorbent kitchen paper. Sprinkle with lemon zest (or sprinkle with its juice) and serve immediately.
Ideal when accompanied by a chilled white wine or ouzo.
Bon appétit!
