Crispy Fried Whitebait (Bianchetti Fritti)
In Italy, fried whitebait is commonly known as "Bianchetti Fritti" or "Gianchetti Fritti". These tiny, young fish are coated in flour and then fried until crispy. The dish is particularly popular in coastal regions, where it's often enjoyed as an appetizer or a snack, served with a squeeze of lemon and a sprinkle of salt.
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Equipment
- 1 deep frying pan or wok
Ingredients
- 300 g whitebait
- salt and pepper
- 80 g all-purpose flour
- 1 cup vegetable oil for frying
- Lemon wedges: To serve.
- 1 tbsp parsley finely chopped
Instructions
- Prepare the whitebait: Start by rinsing the whitebait under cold water to remove any impurities. Pat them dry with a paper towel.
- Season the whitebait: With salt and pepper.
- Coat the whitebait: In a shallow dish pour in the flour and toss the dried whitebait until they are evenly coated. Shake off any excess flour.
- Heat the oil: Pour vegetable oil into a deep frying pan until it's about 1-2 inches deep. Heat the oil over medium-high heat until it reaches around 180°C (350°F). You can test if the oil is ready by dropping a small piece of bread into the oil—if it sizzles and turns golden within a few seconds, the oil is at the right temperature.
- Fry the whitebait: Carefully add the coated whitebait to the hot oil, being mindful not to overcrowd the pan. Fry in batches if necessary. Cook for 2-3 minutes, turning occasionally, until the fish are golden and crispy.
- Drain and serve: Using a slotted spoon, remove the whitebait from the oil and drain them on a plate lined with paper towels. Serve immediately with a sprinkle of sea salt, lemon wedges and fresh parsley.