Whitebait with Creme Fraiche Tartar Sauce

By jjadin

Haven't made yet.

Ingredients

• TARTAR SAUCE:
• 1 lb whitebait
• 1 cup all purpose flour
• sea salt and freshly ground pepper
• vegetable oil
• 3/4 cup creme fraiche
• 2 tbsp mayonnaise
• 3 pickles, finely chopped
• 2 tbsp capers, rinsed and finely chopped
• 1 tsp lemon juice
• 1 tbsp chopped italian parsley

Details

Servings 4

Preparation

Step 1

Rinse the whitebait and pat dry. Place the flour in a bowl and season with salt and pepper. Toss the whitebait in the flour, shaking off excess.

Heat the oil in a deep skillet until a cube of bread browns in 15 seconds when dropped into it. Cook the whitebait in batches for 1-2 minutes or until crisp and golden. Remove and drain on paper towels.

To make the tartar sauce, combine the creme fraiche, mayyonnaise, pickles, capers, lemon juice, and parsley in a bowl. Serve piles of the fried whitebait on plates, accompanied with a small bowl of the tartar sauce.