Channel: Cooking with Chef Dai

Category: Howto & Style

Tags: japanese cookingdeep fried whitebaiteating fishhead to tailjapanese techniqueamazing videodeep fried foodjapanese fishgraphic fishfish cooking videocooking with chef daiwhitebaitnose to tail eatingbaby fishhead to tail eatingprofessional chefcooking whole fisheating whole fishfish videojapanese chefeating whole fish - how to make whitebait - cooking with chef daihow to eat whole fishhow to make whitebaitcooking with fish

Description: EATING WHOLE FISH - how to make Whitebait- Cooking with Chef Dai In this video, I show you how to make this incredibly easy, yet delicious British pub favourite. Whitebait are very small fish cooked and eaten whole including head, fins, bones and innards. In most of Europe, whitebait are young sprats and the sprat is a small cousin of the herring. Simply tossed in a seasoned plain flour, deep fried and then served with a spicy mayo dip and wedges of lemon. Savoury, tart (from the lemon juice), sweet and slightly bitter (in a good way). These little fish certainly pack a big punch on the flavour front! These whitebait would make a great starter at a family dinner, a wonderful sharing dish at a party or simply enjoyed as a great accompaniment to a glass of cold beer or chilled white wine. Please give it a go, you won't regret it! Prep Time: 10 minutes Cook Time: 10 mins Serves: 3 people Ingredients 450g Whitebait 200g Plain flour / all purpose flour 2 Tbsp of smoked paprika 1 1/2 Tbsp of salt (1Tbsp to add to flour, 1/2 Tbsp to season fish) 1 tsp of black pepper 1 Litre of vegetable oil and other neutral oil for frying 3 Tbsp of mayonnaise 1 tsp of sriracha chilli sauce 1 tsp of Japanese "shichimi" 7 blend of spice pepper 1/2 lemon ★ FOLLOW CHEF DAI ★ Facebook :: facebook.com/cookingwithchefdai Instagram :: instagram.com/cooking_with_che... Snap chat:: snapchat.com/add/cooking_chefdai