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BRITISH COOKERY

BRITISH COOKERY

Editied by Lizzie Boyd (Christopher Helm Publishers, 1988)

If, like me, you have an interest in the historical aspect of food and cooking, then this is a book for you! The print is small, there are no illustrations and prose is minimal, but I have had huge inspiration from it over the years. There are so many recipes, it is hard to settle on any one, but the Devilled Whitebait immediately appealed.

DEVILLED WHITEBAIT

(6-8 portions)

Whitebait are always cooked whole and care is needed when washing and drying them to prevent damage to the tiny fish.

INGREDIENTS

  • 2 lb whitebait
  • 2 oz seasoned flour
  • Fat or oil for frying
  • 1 tsp cayenne pepper

 

METHOD

  1. Wash and carefully dry the whitebait; coat with seasoned flour.  Deep-fry in hot fat or oil until crisp and sprinkle with cayenne before serving.