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Simon's devilled whitebait


  • Place the whitebait in a large bowl, just cover with milk and set aside for 10-15 mins. Then drain very well and discard the milk. 
  • Toss the whitebait with the salt, cayenne and flour in a zip top plastic bag until well coated. 
  • Preheat oil in a deep fryer or large pot or wok to 180°C-190°C. 
  • Shake off any excess flour from the whitebait and fry good handfuls at a time until pale golden and crisp. Drain well on kitchen paper towels. 
  • Then fry the basil until crisp and drain well, being careful of the spitting oil. 
  • Serve the whitebait with fried basil and a sprinkling of sea salt scattered on top and lemon wedges on the side.


  • 500 gm whitebait
  • up to 1 litre milk
  • 1 scant tspn sea salt
  • 1 heaped tspn cayenne
  • 1 cup self-raising flour
  • vegetable oil
  • a handful of fresh basil leaves
  • 1 lemon, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm