Baby whitebait fritters with rosemary and anchovy dipping sauce

Australian Gourmet Traveller recipe for baby whitebait fritters with rosemary and anchovy dipping sauce.

Serves 4

Prep

15M

Cook

15M

Total

30M

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Baby whitebait is often available frozen, but sometimes you can find it fresh. These fritters are great with plenty of extra lemon juice squeezed over them.

Ingredients

250 gm frozen baby whitebait, defrosted

50 gm cornflour

2 lemons, finely grated rind only

For shallow-frying: olive oil

Rosemary and anchovy sauce

1 cup (firmly packed) flat-leaf parsley

½ cup (firmly packed) rosemary leaves

185 ml (¾ cup) extra-virgin olive oil

6 anchovy fillets

1 garlic clove, coarsely chopped

1 lemon, finely grated rind and juice only

Method

Main

1.For rosemary and anchovy sauce, process ingredients in a food processor until smooth, season to taste and set aside.

2.Place whitebait in a bowl, sift over cornflour, add lemon rind, season to taste, toss to combine and coat. Heat 1cm oil in a deep-sided frying pan over medium-high heat and cook packed tablespoons of whitebait mixture in batches, turning once, until crisp and golden (2-3 minutes each side). Drain on absorbent paper, serve hot with rosemary and anchovy sauce.

Drink Suggestion: Vermentino. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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