Whitebait fritters Calabrian style
Whitebait fritters are a tasty finger food that can be served as an appetiser or in a buffet. Bianchetto, also known as bianchino, is the baby fish of the blue fish (e.g. sardines and anchovies).
This fish is not readily available because, in addition to being expensive, its fishing is limited to about two months of the year.
Whitebait fritters, ingredients
- 500g of whitebait
- 5 spoons of flour
- 3 spoons of grated pecorino cheese
- Water to taste
- Parsley to taste
- Salt to taste
- Pepper to taste
- Sunflower oil (for frying) to taste
How to make Calabrian-style whitebait fritters
Wash the whitebait well under running water and let them drain in a colander. In a separate bowl, prepare the batter with flour, water, grated pecorino cheese, chopped fresh parsley, salt and pepper. Mix all the ingredients together to obtain a thick, smooth and homogeneous batter.
Once the batter is ready and the fish is well drained, add the whitebait to the batter and stir to mix the ingredients well together.
Heat the sunflower oil in a frying pan and, as soon as it is hot, take the mixture by spoonfuls and pour it into the oil, taking care to space the fritters out.
Let the fritters brown on both sides, then remove them from the oil and place them on a tray lined with paper towels to remove excess oil. Serve the whitebait fritters at the table and enjoy.
