Chilli & Lime Whitebait
800g Sprats (from the fishmongers)
200g Plain flour
2 limes,zested,1cut into wedges
2tsp garlic granules
2 tsp cayenne pepper
1ltr veg oil for frying
Clean the sprats under cold water,running water for a few secs,drain, then dry completely with kitchen paper.Mix the flour,half the lime zest,1tsp salt,1tsp black pepper,the garlic and cayenne pepper.Pour the oil in a deep,heavybased saucepan,no more then half full.Heat over a medium-high heat until it reaches 180c on a digital thermometer.In small batches,toss the sprats in the seasoned flour.Shake off any excess,then gently lower into the oil with a slotted spoon and fry in batches for 4-5 min until golden and crisp.Remove drain and fry thr remaining fish.When all cooked sprinkle over a little more cayenne pepper and salt,and squeeze over the juice of 3 lime wedges,serve with dips.
Pint of prawns
500g pack cooked whole shell-on prawns,defrosted for 8 hrs in fridge
2 little gem lettuce,cut into wedges
crusty bread to serve
1 lemon,cut into wedges to serve
Rinse the prawns under cold water to remove any broken shell,then pat dry with kitchen
paper.Transfer to a glass or platter and serve with dips ,lettuce,bread and lemon wedges.
DIPS
Thousand Island : Mix together 3 parts mayo with 1 part tomato ketchup.Stir in a little Dijon mustard,a splash of white winevingar and a pinch of paprika
Bloody mary ketchup: Add a few tsp worstershire sauce,a few dashes of tabasco and a pinch of celery salt to a ramekin of tomato ketchup.
Cheat's tartare: Mix mayo with enough lemon juice to loosen slightly,then stir in finely chopped capers,cornichons and flat-leaf parsley to taste.
800g Sprats (from the fishmongers)
200g Plain flour
2 limes,zested,1cut into wedges
2tsp garlic granules
2 tsp cayenne pepper
1ltr veg oil for frying
Clean the sprats under cold water,running water for a few secs,drain, then dry completely with kitchen paper.Mix the flour,half the lime zest,1tsp salt,1tsp black pepper,the garlic and cayenne pepper.Pour the oil in a deep,heavybased saucepan,no more then half full.Heat over a medium-high heat until it reaches 180c on a digital thermometer.In small batches,toss the sprats in the seasoned flour.Shake off any excess,then gently lower into the oil with a slotted spoon and fry in batches for 4-5 min until golden and crisp.Remove drain and fry thr remaining fish.When all cooked sprinkle over a little more cayenne pepper and salt,and squeeze over the juice of 3 lime wedges,serve with dips.
Pint of prawns
500g pack cooked whole shell-on prawns,defrosted for 8 hrs in fridge
2 little gem lettuce,cut into wedges
crusty bread to serve
1 lemon,cut into wedges to serve
Rinse the prawns under cold water to remove any broken shell,then pat dry with kitchen
paper.Transfer to a glass or platter and serve with dips ,lettuce,bread and lemon wedges.
DIPS
Thousand Island : Mix together 3 parts mayo with 1 part tomato ketchup.Stir in a little Dijon mustard,a splash of white winevingar and a pinch of paprika
Bloody mary ketchup: Add a few tsp worstershire sauce,a few dashes of tabasco and a pinch of celery salt to a ramekin of tomato ketchup.
Cheat's tartare: Mix mayo with enough lemon juice to loosen slightly,then stir in finely chopped capers,cornichons and flat-leaf parsley to taste.
