FROM SPERO KARTANOS
Who better to ask for a sizzling whitebait recipe than local fisherman Spero Kartanos? He’s been cooking these crispy little bites for years, and his recipe is perfection! For the freshest meal, why not try Spero’s tips for catching your own fish?
Here is one of my all-time favourite meals: whitebait or bluebait from Moreton Bay. These fish are dusted in flour, then deep fried in light olive oil. My Mum and Dad ate this dish often, and it’s one I love.
These little critters are in good supply in the summer months, but January/February are the best.
Catch them at night in a boat with a spotlight on, or even try your luck on a jetty where there is a light. These little fish tend to school up, especially if there are some predators chasing them or trying to eat them, so a butterfly mesh net on a long handle will normally get you enough for a meal, and they are so tasty (Water Tower Bait and Tackle at Manly carry these nets).
METHOD
- Put your whitebait in a plastic bag with some flour and give it a gentle shake.
- Remove the fish from the bag and put them in a colander to get rid of the excess flour.
- Heat a frying pan with a couple of centimetres of light olive oil. It should be hot enough to sizzle when you dip a chip in it.
- Add your fish to the hot pan, and deep fry your fish in batches until it’s crispy and cooked through.
- Put your cooked fish on a paper towel to remove any excess oil.
- Serve straight away with a squeeze of lemon and aioli on the side. Chili jam will also make this a memorable dish.
