Cel­e­brat­ing this of­ten over­looked lit­tle fish, my crisp, golden, melt in the mouth white­bait, is ready in just a few min­utes. If you don’t have time to make your own may­on­naise, you can cheat this one out by stir­ring a ta­ble­spoon of spicy pimento into a r

Lancashire Life - - FOOD & DRINK -


500g white­bait

75g plain flour

Zest of 1 lime

Salt and pep­per, to taste

For the may­on­naise:

1 whole egg

1 egg yolk

250ml sun­flower oil 1 tea­spoon caster sugar 1 ta­ble­spoon pimento 1 tea­spoon dried mus­tard pow­der 2 ta­ble­spoons white wine vine­gar

Salt and pep­per, to taste


Com­bine the egg, egg yolk, mus­tard pow­der, pimento, caster sugar, and a good grind­ing of salt and pep­per in a food pro­ces­sor. Blitz the in­gre­di­ents grad­u­ally, adding the oil a lit­tle at a time.

Add the white wine vine­gar and set the may­on­naise aside whilst you pre­pare the fish. Tip the plain flour into a large bowl. Stir in the lime zest and a de­cent help­ing of salt and pep­per (I usu­ally go for five or six grind­ings of pep­per and three of salt, but that’s just my per­sonal pref­er­ence).

Toss the white­bait in flour mix­ture, giv­ing the bowl a good shake to en­sure all the fish are evenly coated. Deep fry the white­bait for a cou­ple of min­utes, or un­til the fish are golden and crisp. I of­ten re­move the white­bait from the bas­ket, dip them in a sec­ond coat­ing of flour mix­ture and fry them for a fur­ther 30 sec­onds if I fancy some­thing with a bit of ex­tra crunch.

Serve im­me­di­ately with the pimento may­on­naise.

Re­move the pears from the pan. Plate up the scal­lops with a scat­ter­ing of chorizo, pear, and a few sprigs of water­cress. Serve im­me­di­ately.

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