Whitebait are tiny, immature, silvery members of the herring group that are typically deep-fried to serve.
Whitebait require little preparation. Toss them in well-seasoned flour (for devilled whitebait, small quantities of dried English mustard and cayenne pepper can be added to the flour), then shallow-fry in a few centimetres of hot oil until crisp and golden-brown. Drain on kitchen paper and serve with lemon wedges and brown bread and butter.
Pack of 900g frozen White Bait.