Fish & seafood / RICETTI
Maltese fried whitebait
Tiny fish dusted with flour and fried crisp.
◷ 25 min / 4 servings
Method
- Dry whitebait thoroughly. Season flour with salt and pepper.
- Heat oil in a deep pan to 175°C, filling the pan no more than halfway.
- Coat small batches in flour and shake off excess. Fry for 2–3 minutes until golden and crisp.
- Drain on kitchen paper and serve immediately with lemon.
✳ From the kitchen
Buy correctly identified, legally sold fish from a fishmonger.
Tradition reference
Diar il-Bniet · Traditional summer dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.