Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Clean and prepare 500 grams of fresh whitebait by rinsing them thoroughly under cold water and patting them completely dry with paper towels.

2. 2

   In a shallow dish, combine 1 cup of all-purpose flour with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper, then dredge the dried whitebait in the flour mixture until evenly coated, shaking off any excess.

3. 3

   In a heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 175°C (350°F).

4. 4

   Fry the floured whitebait in batches for 2-3 minutes per batch, until they are golden brown and crispy, then remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

5. 5

   For the tamarind glaze, in a small saucepan, combine 2 tablespoons of tamarind paste, 1 tablespoon of honey, 1 tablespoon of white wine vinegar, 1 minced clove of garlic, and 0.5 teaspoon of dried oregano; simmer gently over low heat for 2 minutes, stirring until slightly thickened.

6. 6

   Transfer the fried whitebait to a large serving platter and drizzle generously with the warm tamarind glaze immediately before serving.