Baby whitebait fritters with rosemary and anchovy dipping sauce

AT A GLANCE

  • Serves 4 people

Baby whitebait is often available frozen, but sometimes you can find it fresh. These fritters are great with plenty of extra lemon juice squeezed over them.

  • 250 gm frozen baby whitebait, defrosted
  • 50 gm cornflour
  • 2 lemons, finely grated rind only
  • For shallow-frying: olive oil
  •  
  • Rosemary and anchovy sauce
  • 1 cup (firmly packed) flat-leaf parsley
  • ½ cup (firmly packed) rosemary leaves
  • 185 ml (¾ cup) extra-virgin olive oil
  • 6 anchovy fillets
  • 1 garlic clove, coarsely chopped
  • 1 lemon, finely grated rind and juice only
01   For rosemary and anchovy sauce, process ingredients in a food processor until smooth, season to taste and set aside.
02   Place whitebait in a bowl, sift over cornflour, add lemon rind, season to taste, toss to combine and coat. Heat 1cm oil in a deep-sided frying pan over medium-high heat and cook packed tablespoons of whitebait mixture in batches, turning once, until crisp and golden (2-3 minutes each side). Drain on absorbent paper, serve hot with rosemary and anchovy sauce.

Topics:

PARSLEY, GARLIC, DRINK SUGGESTION, ROSEMARY, MODERN AUSTRALIAN, FISH, SEAFOOD, LEMONS, ENTREE, ANCHOVIES, SUMMER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

VERMENTINO. , suggested by MAX ALLEN

FEATURED IN

Feb 2010

Feb 2010

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