FRIED TINY FISH
These fish morsels make a superb appetizer on their own or as part of a Fritto Misto.
Please read About Deep-Frying and Shallow-Frying Fish. Have ready:
- Whole whitebait, smelts, or fresh anchovies, or fresh sardine fillets
Whitebait are so small that they may be eaten whole, guts and all; smelts and anchovies should be gutted and have their heads removed. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven over medium-high heat:
- 2 inches vegetable oil such as peanut or canola
Combine in a medium bowl:
- 1 cup fine cornmeal, flour, rice flour, or cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
Gently toss the fish with this mixture, shake off the excess, and fry in batches for 2 to 3 minutes, or until crisp and golden brown. Garnish with:
- Lemon wedges