EATING WHOLE FISH - how to make Whitebait- Cooking with Chef Dai
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- Опубликовано: 8 июн 2024
- EATING WHOLE FISH - how to make Whitebait- Cooking with Chef Dai
In this video, I show you how to make this incredibly easy, yet delicious British pub favourite. Whitebait are very small fish cooked and eaten whole including head, fins, bones and innards. In most of Europe, whitebait are young sprats and the sprat is a small cousin of the herring.
Simply tossed in a seasoned plain flour, deep fried and then served with a spicy mayo dip and wedges of lemon.
Savoury, tart (from the lemon juice), sweet and slightly bitter (in a good way). These little fish certainly pack a big punch on the flavour front!
These whitebait would make a great starter at a family dinner, a wonderful sharing dish at a party or simply enjoyed as a great accompaniment to a glass of cold beer or chilled white wine.
Please give it a go, you won't regret it!
Prep Time: 10 minutes
Cook Time: 10 mins
Serves: 3 people
Ingredients
450g Whitebait
200g Plain flour / all purpose flour
2 Tbsp of smoked paprika
1 1/2 Tbsp of salt (1Tbsp to add to flour, 1/2 Tbsp to season fish)
1 tsp of black pepper
1 Litre of vegetable oil and other neutral oil for frying
3 Tbsp of mayonnaise
1 tsp of sriracha chilli sauce
1 tsp of Japanese "shichimi" 7 blend of spice pepper
1/2 lemon
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It’s a good day when the man himself uploads
Thanks so much 😉
Indeed my friend
so happy you are back. I got legit bummed out when you stopped posting. keep em' coming!
😂 thanks a lot mate, great to be back!!!!! Sorry it took us so long to return.....
I know this video is over a year old but I’ve been looking for a sprat recipe and yours was by far the best, thanks for posting.
I find whitebait so addictive, can't get enough of it!
Me too, I can’t get enough of them, although after nearly finishing these, I did feel a bit sick 😂 i ate waaaay too many
I Love watching your videos. Everything of it just fits perfect.
thanks so much. That means so much to us 🤗
Glad this channel is back, keep up the good work 👍
looks good
So great to see you’re back! Can’t wait for more! I definitely like fish that you can eat whole when fried, so this looks awesome. Great work as always.. keep posting!
Thanks so much Ron, I appreciate your kind words very much ☺️
I absolutely love that ! 🤩👍🏻😍
So glad you are back, I love you’re videos!
Thanks so much, great to be back
Love this. In my country we call it 'sprats', .
I haven't had this for years and years, I'll check the fish market, see if I can get some to relive my youth lolol.
Keep up the great work chef
Thanks a lot Angela. I hadn’t had these for years either until I made this video. I absolutely loved eating them. Hope you find some good ones in your local market 🤞
Thanks again 👍
Amazing content! I love watching you cook!
Thanks so much Joseph. That’s means a lot 😊
i cant wait to test it
I love it!😍
nicely done , well filmed
Dang! Chef, I missed this dish so much, it's rather difficult to find fresh whitebait in Singapore. Thank you so much for all the scrumptious recipes I've been binge watching your videos & tried out a couple of your recipes. Yummy! 😁
Excellent …
He's back!!!!!
Yum!
I am sooo happy just watching your vid, thanks!
Thanks so much 😊
Yay! You’re back!
I am back, we’ve made a few videos over the last few weeks, hope you like them
Simply the best❤️
Thanks so much Karim. You’re awesome!
WOW!👍
Muy rica botana!! Buena reseta
Gracias!!😋
Gracias 😙
Make a sushi roll with some white bait in the center and lemon slice and spicy mayo on top.
I like it, I like it a lot 👍
Can a sushi like that be deep fried?! I never tought on spicy mayo... I sure will give it a try!
Thanks for reminding me I can comment too (haven't done so since the comeback). Gotta say I still enjoy your videos as I did in the past so I'm glad you're back. I think you've brought it up a level with how easy you make it for beginners to follow the recipe, but also short and entertaining enough for those that have a basic cooking knowledge.
Whitebait is should be fairly common in my area too (according to wiki) but when I saw this view I instantly thought this is just a larger version of mediterranean sand smelt which is more commonly available (and often eaten at parties as common fried sea food). So I'll try and pair this batter and sauces with sand smelt. Thanks for the ideas.... also adding shichimi is always good! :P
Thanks so much for the lovely comment. Your feedback is so important for us to grow. I’ll be doing some more complicated restaurant style videos in the future and fish filleting videos but I also like making these home style dishes too. Great for a family mid week feast. Thanks again 😙
Welcome back mate we missed you
Thanks so much, means a lot to us!!!! 😉
I do love whitebait. They look so light and crispy!
Hey, great to see you here mate. Thanks for the comment. They were super crispy and light. Maybe see you this Sunday at Chins!!!!!!
@@CookingwithChefDai Looking forward to it 😁
Another great video! I have to say I'm hesitant to eat /anything/ whole but this recipe made me hungry lol
😂 thanks so much. Try it, I promise you’ll love it!!!!!
Rock on Chef Dai
nice Dai
Love your videos. Keep up.
Thanks so much Edna
They look fantastic! I love Whitebait, but struggle to find them in the shops. I’ll definitely give the spicy mayo a try, though.
Please try it, hope you find them. Thanks so much 👊
Good to see you chef ! Its been a long time
Indeed. Great to be back. Thanks a lot
I know your video is a year ago but I just found it after catching fresh White Bait in Brighton. Thanks for the recipe and the tips!
I make a similar dish with fresh Monterey Bay anchovies using a recipe a chef in Seville showed me. I use sea salt and dress with tom fresh parsley leaves. Tastes as delicious as yours look, Chef. Thanks for the video.
thats a Mark Wiens face :D
😂
MMMMMmmmmmmmm
WELCOME BACK! Please post more videos
Will do mate. Thanks so much ☺️
Hi Chef Dai, can you show us how to make some Japanese salad dressings. Thank you! Fish recipe looks good. 🤤
Will definitely do that. Thanks so much!!!!
Thank you for returning. Like all your videos.
No worries, great to be back. Thanks a lot ☺️
We do the same recipe using fresh anchovies. We'll try the sauce and some lemon the next time we cook it again. Thanks for this!
No problems mate. Glad you enjoyed it. Thanks so much!!!!!😊
it’s very easy to find a small fish like this in Indonesia... surely I will try this soon... looks really tasty.. thank you❤️
You’re welcome. Hope you enjoy eating them 😙 many thanks
Were these gutted or whole? Man they look delicious 👌
Just a thought , I do mine with seasoned corn starch they get really crunchy, and try malt vinegar like they use on fish and chips 👍🏼😋
Awesome video - thank you for sharing! Can I ask whereabouts in London you can get the Whitebait? Is that frozen or do they come fresh? I don't think I've seen them before when shopping but really keen to try this.
Thanks so much, glad you enjoyed the video.
I picked these whitebait up from my local fishmongers frozen. They came in a bag of 454g for only a couple of quid!!!!! Bargain.
They’re frozen straight from harvest, so they are really fresh. They’re also sold online. Hope you find them. 😉
@@CookingwithChefDai That's really helpful, thank you!
Wow I would've eaten all of those in one sitting. Do you ever make these with a tempura batter? :D Nicely done, Chef!
Haha, I did my best to eat all of them but was struggling towards the end.
I’ve never tempura battered them before. I think tempura usually works better with a more delicate whitefish. Thanks for the comment mate✊
@@CookingwithChefDai It's the effort that really counts haha Thought maybe that texture would be interesting with the fish, but I've never had whole little fish fried like that before. Hopefully I can find somewhere to source some to try this out. Thanks for sharing!
You know what Chef, in Belgium the spicy mayo (chili sauce+mayo combo) is named samurai sauce 😅😂😂 (don't ask me why). It doesn't have shichimi pepper though 😂😂.
I'll try this one...someday, someday... 😅😂🙈🐟
😆 samurai sauce, love that!
Indeed, you can’t go wrong with just mayo!!!
great classic recipe chef! reminds me of way back home in the Philippines, we used to eat it with garlic fried rice and sunny side-up fried eggs and black brewed coffee poured slightly in the fried rice. Slightly weird i know, but a must try really!
Ohhhh, that’s sounds so interesting. I’ll have to try that one day. Is that a traditional thing to do with the coffee in the Philippines or is that just your way? Thanks so much for the great comment 👍
@@CookingwithChefDai it is sort of a way to eat it in certain provinces like ours, but not all Filipinos do it 😅. The rice is 1 day old rice, so it is in the right consistency for making fried rice, it is toasted slightly until you start to get a very little hint of crisp in the rice, then while eating the brewed coffee slightly poured on it tones that crisp down just enough to achieve a good balance in texture and flavour. This in combination with the deep fried anchovies and fried egg is usually our family favourite and reminds us of home ✌🏻✌🏻🙏🏻
I love this . Tapas royalty , thank you Dai !!!!!!!📣📢🍻
No worries, thanks for the awesome comment Logan. Love these tapas style foods myself!!!! Just need a cold beer next time!!! 🍺
This looks very interesting. Sadly I live too far inland to get access to any of these small fish.
That’s a shame. In the UK, you can find these online frozen. Hope you can find them one day 🤞
@@CookingwithChefDai well in Texas on the plus side I can get some of the best quality catfish in the world! They might have something like this down in Houston so maybe one day!
How much time in oil ?
4:25
Caption: I'm ass
Me: *What*
I take it you can eat the bones? Do you have to gut the fish?
Am I going insane... I could have sworn that whitebait is how I first discovered this channel....
Similar dish. I think you’re talking about the capelin video, they’re both delicious fish 😋
@@CookingwithChefDai You are 100% correct!
Did he clean the oil splatter around his stovetop area before filming the eating portion?
How about the insides of the fish?
In Canada, you can get fish like this called "spelts"! I grew up eating them with ketchup!
Mmmm, delicious. I would love to go to Canada one day. It’s a dream of mine!!!!!
@@CookingwithChefDai If you ever go, DM me and I'll give you some spots. We have some amazing ramen and izakayas here.
So cheap sprats are, I've never had them with mayonnaise, I'll give it a try
I love eating these type of deep fried fish with tartare sauce or mayo 😋
I would imagine it to be quite bitter if you eat everything, including organs and bones... Congrats on your comeback, I'm looking forward to watching your videos and trying more of your recipes!
Edit: I see you're following tradition and still spend almost half the video eating xD
Thank you for your comment. They are slightly bitter but in a good way, that slight bitterness is what makes them so delicious in my opinion. We can’t wait to make more videos for you.
I guess pad dry the fish first before dipping into the flour helps making it more crispy
Actually, you want a little bit of moisture on the fish to help the flour stick. if they are too dry it may not work as well.
But that being said you should deffs blot any some of the moisture if it's really wet.
Hamsi
New videos every single week? f* yeaa
Oh yeah!!!!!!! Thanks mate 😀
Do you need to clean the stomach?
Will you make a video making a unique Japanese dish using yellowtail. I just got back from fishing a have a 20 pound Hamachi. I was looking for something out of the "normal" to make with it. thanks! {
Hi Erik, I hope you’re well. Will definitely try and do that once I get back in the restaurant kitchen. Thanks a lot for the great idea 👍
Do you eat the guts, or did you clean the fish?
Sorry for the late response. No, eat them whole like a savage 😂
we all know that three tablespoons of kewpie mayonnaise isn't enough lol that's how good japanese mayo is
True, gotta love kewpie 😋
Don't you clean the fish, scale it, take the gills out?
You remind me of the great Mark Wiens.
Sorry for the late response. That’s a huge compliment, I think 😂
had some in china, it‘s weird if you dont grow up with eating whole fish
In Japan, we regularly eat whole fish too
Oishi
No need to take out flesh ?
I dont think I could eat this. Maybe if the heads were gone.
At least try one head, you might like it mwah mwah mwah
This is how Japanese eat it - it’s Japanese dish isn’t it
God made whitebait, we just cook it. No human has ever made whitebait.