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Whitebait, Devilled and Plain

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Whitebait, Devilled and Plain

Ingredients

Directions

  1. Heat a deep stewpan half-full of boiling fat.

  2. Place ½ cup of flour on a dry cloth.

  3. Add a handful of drained whitebait to the flour.

  4. Shake the whitebait in the flour until coated.

  5. Transfer the coated whitebait to a frying basket.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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