Tiny, delicate fish cooked whole. They are light, crisp, and deeply satisfying in the simplest way. No fuss, no overthinking. Just good ingredients, handled well. This is the kind of dish that embodies the essence of how we like to host - abundant, easy and fuss-free. Think lots of sharing plates.

WHAT IS WHITE BAIT?

Whitebait are small, tender fish that are traditionally cooked and eaten whole, bones, skin and all.

Because of their size, they cook incredibly quickly and crisp up beautifully when lightly coated and fried. The result is a delicate crunch with a soft interior, making them perfect for simple preparations.

INGREDIENTS

  • Whitebait

  • Salt and freshly cracked black pepper

  • Flour (for coating)

  • Oil, for deep frying

  • Lemon for serving

METHOD

  • Season lightly with salt and pepper, then toss in flour until evenly coated. Shake off any excess.

  • Heat oil in a pan until hot. Fry the whitebait in batches until golden and crisp.

  • Remove and drain on paper towels.

  • Serve immediately with lemon wedges.

AT THE TABLE

Here’s a jalapeño and Caper Yoghurt sauce that we love to pair with this dish:

1 cup plain yogurt

1 tsp dijon mustard

1 tbsp capers, chopped

2 tbsp finely chopped onion

½ jalapeño, finely diced

Juice of ½ lemon

Salt and freshly cracked black pepper

½–1 tsp sugar (to balance)

Love,

V



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