Classic Fried Whitebait (Fried Tiny Fish)

Whitebait is an old English term for tiny fish that are often dusted in flour and fried until crispy. It's a favorite British snack, and since whitebait is always smaller than your pinky finger, you can eat the whole fish. The immature fish are tender, and you don't have to clean them or avoid bones and fins like you do larger fish.

What Type of Fish Are Anchovies?

Count between 1/4 and 1/3 of a pound per person, depending on their appetite. You will want a dipping sauce for this dish—aioli, a garlicky and creamy sauce that goes well with fried fish, works best here. Other mayonnaise-based sauces like tartar sauce are also good.

As a laid-back finger food, whitebait is a great choice as an appetizer or part of the game-day party menu. In those cases, the whitebait, sauce, and beer are all you need. As with most deep-fried fish, French fries are a classic accompaniment if you want to make a meal out of whitebait. They also pair great with your favorite potato or pasta salads.

What Kind of Fish Is Whitebait?

The name "whitebait" is used for the juveniles of a variety of fish species, and it varies throughout the world. Traditionally in the U.K., herring was used for whitebait, but over-harvesting significantly reduced the herring population; today, the more sustainable sprats are preferred. In Australia and New Zealand, five different species of the Galaxiidae family are whitebait, while Chinese fish farms often export "silverfish." Anchovies and sardines are commonly used elsewhere.

What You'll Need to Make This Fried Whitebait Recipe

A Heavy Cast Iron Skillet

An Accurate Deep Fry Thermometer

A Handy Dandy Cooling Rack