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Whitebait With Tomato-caper Topping

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Cooking rig, New text im	1	Servings

INGREDIENTS

1	lb	Fresh whole whitebait <<OR>>
		fresh filleted sardines
		with skin on
1 1/2	c	Flour
1	T	Salt
2	t	Ground pepper
2	t	Paprika
1	c	Seeded, peeled diced
		tomatoes
1	T	Large capers, drained and
		rinsed
3	T	Finely chopped sweet red
		onion
2		Anchovy fillets, rinsed and
		chopped
1	t	Grated lemon zest
1	T	Roughly chopped parsley
		Salt and freshly ground
		pepper
		Sherry vinegar
		Mint or basil sprigs
		Shaved Manchego cheese if
		desired

INSTRUCTIONS

Wash the whitebait thoroughly and set aside. In a shallow bowl mix the
flour, salt, pepper and paprika together.  In a separate bowl mix the
tomatoes, capers, onion, anchovy, lemon  zest and parsley together with
the olive oil. Season to taste with  salt, pepper and drops of sherry
vinegar. Set aside.  Add 1/4-inch vegetable oil to a heavy saute pan
and place over  moderately high heat. Dredge the whitebait in the
seasoned flour and  saute till golden brown and crisp. Arrange on
individual serving  plates and top with a little dollop of the tomato
caper mixture.  Serve immediately garnished with mint or basil sprigs
and shaved  Manchego cheese.  Yield: 6-8 serving Recipe By     :
COOKING RIGHT SHOW #CR9752  Posted to MC-Recipe Digest V1 #284  Date:
Thu, 7 Nov 1996 11:05:52 -0500 (EST)  From: Bill Spalding
<billspa@icanect.net>  NOTES : I had a dish very similar to this at a
tapas bar in  Barcelona. The fish came warm and crisply fried to the
table topped  with a little mound of  the tomato-caper mixture in one
of those wonderful little shallow  earthenware dishes used in tapas
bars.

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“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 886 Calories From Fat: 49 Total Fat: 5.9g Cholesterol: 6.8mg Sodium: 8614.6mg Potassium: 1667.6mg Carbohydrates: 179.2g Fiber: 20.8g Sugar: 12.6g Protein: 34.9g