Yield: 4 Servings
|\N \N||Stephen Ceideburg|
|2 teaspoons||Cayenne pepper|
|\N \N||Salt to taste|
Heat oil for deep-frying. Put 3 tablespoons plain flour in a paper or plastic bag and add 2 teaspoons cayenne pepper and salt to taste.
In batches, put the whitebait (600 g in total) into the bag and shake until they are coated with seasoned flour. Shake off excess flour, then deep-fry for 2 or 3 minutes. Remove from the oil and drain well on kitchen paper.
When all the whitebait have been cooked, put them back into the frying basket, reheat the oil and plunge the basket back into the hot oil for another couple of minutes until they are golden. (Depending on the capacity of your deep-fryer, you may have to do the second cooking in batches as well.) Drain and turn out into a serving dish lined thickly with paper napkins. Serve with wedges 6 of lemon.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/20/93. Courtesy Mark Herron.