Sometimes when I think I’d try anything once, I think back to my post about foods such as the Norwegian Hakari Shark Delicacy, or the others I’ve come across since then, and I realize that hey, I’m not Andrew Zimmern. I don’t have to be game to try literally anything once. And I sit back, resting assured of the truth that I will try most things once, and hey man, that’s good enough for me. Okay?
image via rawfish.com.au
And then I realize as I’m researching that Whitebait is probably one of those foods that I wouldn’t even try. Not even once.
Basically, it’s eaten in a lot of different parts of the world. Australia, New Zealand, China, Italy and maybe most commonly in England. The recorded eating of whitebait in England dates all the way back to 1612. So what the heck is it? you may be wondering. Well, you’ve come to the right place, my friend, because I’m going to tell you!
Whitebait is just that – those little baby white fish that haven’t matured yet that swim around together like a cute little clique and are often used as bait. Minnows, if you will. They can be a variety of different types of fish, but are commonly baby sardines or anchovies. And they are basically breaded and deep-friend, whole. And to eat them, you pop the whole thing in your mouth and eat it like a little french fry.
It’s probably silly of me, because now that I think about it, I mean, it probably tastes frickin’ great. And from what I know about using sardines in cooking, often when you have the canned ones, they pretty much just melt away in a hot pan until there’s nothing left but salty goodness. But it’s just that I can’t get over the whole eyeballs, brains and all thing. Ya know what I mean?
What do you think? Would you eat these fried little baby fishies??
image via ilovemilkandcookies.blogspot.com
But if eating little baby fishies, eyeballs and all, seems like it’s your thing, well then have at it. Here’s a recipe by Nigella Lawson that gotten exactly one good review in the last year! Seems we’re all a bit squeamish…
Nigella Lawson’s Fried Whitebait Recipe
via foodnetwork.com
INGREDIENTS
Vegetable oil, for frying
18 ounces whitebait
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 bunch fresh curly parsley
sea salt
lemon wedges, for plating
DIRECTIONS
Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting.
Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.
I had whitebait today as a starter. Absolutely delicious!
Awesome Babs!! <3
I’m at Henry Tudor House in Shrewsbury eating the most delicious basket of whitebait ever.
That is SO awesome Lynda!!!! :D
I am a kiwi and not very adventurous, but I eat whitebait whenever I can. They are amazing, in an omelet or deep fried, omlet in bread hell yeah, if your squeamish about eating white bait look in the mirror and slap yourself, take a shot of cement and harden up you don’t even notice the eyes and whatever else your eating, they are probably the healthiest part of the fish anyway. To me they are the least discusting fish to eat, no Grose taste at all.
Haha Bryce, I think I’ll stick with my veggies and beans. :D :D
Well your choice is your own, but I would defiantly try it I’m sure you won’t regret it :)
Oh I almost forgot. Make sure you get the little white ones like in the first photo nearest the top of the page. Other types are often called whitebait but they are larger and are much more formed almost like a sardine.