Know what’s on your plate
Whitebait
Calories & nutrition facts
in flour, fried
Nutrition facts
Per 100 g% DV- Calories 525 kcal —
- Protein 20 g 39%
- Carbohydrate 5.3 g 2%
- Fat 48 g 61%
- Fibre 0.2 g 1%
- Sugars 0.1 g —
- Sodium 230 mg 10%
Vitamins & minerals
Per 100 g% DVMinerals
- Calcium 860 mg 66%
- Iron 5.1 mg 28%
- Magnesium 50 mg 12%
- Phosphorus 860 mg 69%
- Potassium 110 mg 2%
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Questions about Whitebait
What is whitebait?
Whitebait is the name for very small, young fish eaten whole, including their heads and bones. The species sold as whitebait can differ between fisheries and regions.
How do you fry whitebait so it stays crisp?
Pat it dry, toss it lightly in seasoned flour, then fry in small batches in oil at about 180°C for 2–3 minutes, until crisp and just golden. Drain on a rack or kitchen paper and serve straight away.
Do you need to gut whitebait before cooking it?
No. Whitebait is usually cooked and eaten whole, so gutting is unnecessary; remove any ice or excess moisture and pat it dry before coating or frying.
How should you store fresh whitebait?
Keep it covered in the coldest part of the fridge and cook it within a day of buying. For longer storage, freeze it promptly in a sealed bag; thaw it overnight in the fridge and pat it dry before cooking.
What do you serve with whitebait?
Fried whitebait is often served with lemon wedges and a sharp sauce, such as tartare sauce, with bread or chips. A simple salad or sliced cucumber helps balance the crisp coating.
Can you use sprats instead of whitebait?
You can fry sprats in the same way, but they are generally larger and oilier, with a more pronounced fish flavour. Whitebait is usually eaten as a delicate, crisp mouthful; sprats work well grilled or fried whole.
Can you eat whitebait raw?
Whitebait is normally cooked, not eaten raw. Fry or cook it thoroughly, and keep it chilled until you are ready to prepare it.
Source: CoFID (UK) 16-231 · per 100 g · carbohydrate per EU label, fibre excluded
