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Double dipping

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Fried fish is common in most cultures, from ethereally light tempura in Japan to Britain's heavier fish 'n' chips. Frying fish is quick and efficient, although it does use a large amount of oil (which should only be reused for frying more fish; if you use it to cook other ingredients, they'll taste of fish).

As I do with many other fried ingredients, I double-fry fish: the first frying cooks the fish, while the second, at a higher temperature, makes it crisp.

Fried whitebait with tartare sauce (pictured)

The tiny fish known as whitebait are easy to prepare - just dredge them in seasoned flour and fry them. Choose fish that are about 3cm in length; if they're too large, the bones will be hard, even with double-frying.

I make my own mayonnaise because it's something I love to do, but if you like, substitute commercial mayonnaise (preferably Hellmann's) for the home-made in the tartare sauce. You'll need about 250 grams of commercial mayonnaise.

300 grams whitebait

250 grams plain (all-purpose) flour

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