Whitebait Spicy Deep Fried
Tali Katai Machli
Sharda Prasad
Whitebait is 2-3 cm long young of many species of fish, like herrings, sprats and smelts, mainly common herring. They are found in large numbers in certain seasons. They are cooked whole, often deep fried in different batters and spices. Serves 6 as a starter.
Ingredients
500 gm. whitebait (100 gm. per person)
1 tbsp. plain flour (chapatti flour will be fine)
1 tbsp. chickpea flour or besan. If you don't have it, use rice flour instead.
1 tsp. Chat Masala
1/2 tsp. chilli powder (adjust to taste)
1 tsp. salt (adjust to taste)
Oil for deep frying
Instructions
Wash whitebait in a colander and leave to drain completely.
Discard any damaged/broken fish.
Place fish in a bowl or a plastic bag along with both the flours, spices and salt. Mix/shake gently to coat the fish.
Heat oil in deep frying pan or karahi. It should be just under smoking hot. If too hot, the fish doesn't get crisp.
Drop batches of whitebait in the oil, one at a time. Fry for 3-5 minutes approximately, turning them over a few times, until crisp.
Lift out with a slotted spoon and place on a paper towel or a newspaper. This will absorb the surplus oil. Repeat until all whitebait are fried.
Serve hot and crisp, with chutney/chilli sauce/tomato ketchup or with a small helping of rocket leaves tossed in any light Vinaigrette
Notes
They can be served as a main course, along with chips (potato fingers) and peas etc., or as part of an Indian meal.
