Spicy whitebait
Category:
Starter
Free from:
gluten, dairy/lactose, egg, seafood/shellfish, meat, sesame, soya, mustard, nuts, sulphites, lupin, celery
Contains:
fish (whitebait)
Alternatives:
The spicy coating can be used on any seafood, meat, tofu or fish
Preparation time:
10 minutes
Cooking time:
5-10 minutes
Serves:
4
Ingredients
450-500g whitebait
1 teaspoon (heaped) schezuan peppercorns
1 teaspoon (heaped) coriander seeds
2 tablespoons (heaped) gluten-free plain flour (e.g. Dove’s Farm)
1 teaspoon (heaped) chilli flakes
Salt & pepper
1 tablespoon olive oil
Method
1. Toast coriander seeds to release the flavour in a hot, dry frying pan
2. Tip the coriander seeds into a pestle and mortar and add the chilli flakes. Grind
3. Add plain flour to the mixture and season to taste. Mix together well
4. Add olive oil to the hot frying pan
5. Coat the whitebait in the mixture
6. Fry the whitebait in the pan and cook until golden (a few minutes)
Serving suggestion: Serve with garlic mayonnaise (check for egg and/or milk) and freshly squeezed lemon
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
