Whitebait

12 12 2010

As a child I remember being horrified by the sight of my uncle sitting there munching his way through a veritable mountain of Whitebait. It just seemed to be such carnage in order to put dinner on someones plate.

Now things have changed a little bit; I quite simply can’t get enough of them, particualrly as a light meal in a beer garden with a refreshing pint.

For those of you who are wondering what exactly Whitebait are they are immature sprats, normally Herring in the UK, the whole fish is floured or lightly battered and deep fried. Because the fish are so young and tender the entire fish can be eaten as is without needing the bones or head to be removed.

I think the best way to enjoy Whitebait is really piping hot with a good sprinkling of lemon juice and plenty of bread and butter – delicious

When you are flouring the Whitebait you can add in some light seasoning such as salt and pepper or through in some cayenne pepper and chilli powder in order to have deviled Whitebait.

There is no real special trick to cooking Whitebait and in my opinion the simplest method is the best –

Dredge the Whitebait in the seasoned white flour

Shake off the excess flour and fry in hot vegetable oil until the fish are a light golden colour – around 2 or 3 minutes

Serve immediately

Advertisements




Potted shrimp

7 12 2010

Potted shrimp are one of my favourite indulgences; sweet brown shrimp set in spicy mace infused butter…. delicious, if not really the best thing for your waist line.

I guess you could make great big tureens of potted shrimp and dole it out to people but that just seems somehow uncivilised, half the fun is in having your own little individual pot to dip into as you wish.

The best thing to serve with these shrimp is either delicious fresh brown bread or hot crispy toast that the butter will just ooze into

Ingredients:

1lb brown shrimp

8 oz. unsalted butter

2 tsp mace

1/2 tsp cayenne pepper

Method:

Shell and de-vein the shrimp, you might want to ask your fish monger to do this for you or buy them already prepared.

Chop half of the shrimp quite finely, mix in the whole shrimp and add the mace.

Melt 6 oz. of the butter in a pan, once all the butter has melted stir in the shrimp allowing it to absorb most of the butter.

Add in the cayenne pepper, stir and pour into ramekins.

Melt the remaining 2 oz of butter and pour over the top of the shrimp to seal.

Allow to cool for at least 20 minutes before popping into the fridge for at least 3 hours, preferably 12.








%d bloggers like this: