Devilled White-bait is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic snack of floured whitebait deep fried in oil until crisp that are flavoured with salt, black pepper and cayenne pepper before being re-fried and served garnished with parsley and cayenne pepper and served with lemon wedges and bread and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled White-bait.
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This is a classic recipe for a Victorian version of Devilled White-bait that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 282.—DEVILLED WHITE-BAIT.
To devil white-bait, it must be fried a first time in the usual way; and then after being sprinkled over with ground black pepper and salt, is to be fried a second time in very hot frying fat: this being done, season it again with cayenne pepper and salt, and serve quite hot.
Modern Redaction
Ingredients:
300g whitebait
plain flour
oil for deep frying
salt and black pepper
cayenne pepper
Method:
Wash and drain the fish then scatter on a cloth dusted with flour. Sprinkle flour over the fish then place in a deep fryer pre-heated to 180°C.
Fry the fish until crisp and well browned then drain and season liberally with salt, black pepper and cayenne pepper. Return the fish to the fryer and cook in very hot oil.
Drain and serve very hot, accompanied by bread and butter.
