Pan fried whitebait in a chorizo and onion roll
Who doesn’t love fried whitebait! For those of you, who watch the live cooks, this is our resident camera girl’s favourite fishy treat. So it had to feature in one of our cooks. This one’s for you, Andrea!
Cooking surfaces
BBQ Temperature
Ingredients
- 2 handfuls of whitebait
- 3 tsp ground black pepper
- 3 tsp Maldon Salt
- 5 tbsp plain flour
- 3 tbsp olive oil
- 1 lemon
- 1 batch of Chorizo and Onion Rolls
Method
- Setup your Egg for a direct cook with just the stainless steel grid above the coals. Set the Egg to 200°C.
- Add your cast iron skillet to the Egg and allow to warm through.
- Wash your whitebait in cold water.
- Mix your salt, pepper and flour in a small bowl.
- Add the olive oil to your cast iron skillet to heat up.
- Take a few whitebait at a time and drop into the flour and tumble, coating the little fish.
- Knock off excess flour before transferring to the skillet and frying.
- Repeat this process until all your whitebait is in the skillet.
- Leave to cook for about 2 minutes before turning and cooking on the other side.
- Serve on their own with a squeeze of lemon and maybe some mayo. We served them in our Chorizo and Onion Rolls.