Tom Kerridge's Deep-Fried Whitebait with Marie Rose Sauce
Tom Kerridge's classic crunchy fish snack instantly makes him think of sitting in the sunshine in a pub garden by the seaside. He's had them on the menu at his Michelin-starred pub too, and the secret to success is making a proper, punchy Marie Rose sauce for dipping.
Ingredients
Marie Rose sauce:
Method
- Place the whitebait into a plastic container, pour over the milk, cover and leave in the fridge for 2 -3 hours.
- Meanwhile, make the Marie Rose sauce. Place the egg yolks, white wine vinegar and Dijon mustard into a food processor and blend together until smooth. With the motor running, slowly add the oil until it emulsifies and thickens. Transfer to a bowl and stir in the tomato ketchup, brandy, Worcestershire sauce and Tabasco sauce and season with salt and cayenne. Pass through a fine sieve, then cover and chill until needed.
- When ready to fry the whitebait, heat enough oil for deep-frying in a deep-fat fryer or heavy-based saucepan to 180C. Mix the flour with the cayenne pepper in a shallow bowl. Drain the whitebait. Working with a handful at a time, toss the whitebait in the flour mix and shake off the excess. Add handfuls of whitebait to the fryer and fry for 5-6 minutes, until crispy. Drain on kitchen paper and sprinkle with a pinch of cayenne pepper. Reheat the oil between batches, if necessary.
- Serve immediately with the Marie Rose sauce.
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