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FOUR WAYS TO COOK WHITEBAIT
FRIED WHITEBAIT--I
Heat together one cupful of lard and one cupful of olive-oil. Sprinkle the whitebait thickly with seasoned flour and shake free of all that does not adhere readily. Fry quickly in a frying-basket, season with salt and cayenne, and serve immediately.
FRIED WHITEBAIT--II
Wash the whitebait in ice-water, drain, wipe dry, dip in milk, then in equal parts of cracker dust and seasoned flour. Fry in deep fat, season with salt and cayenne, and serve.
FRIED WHITEBAIT--III
Cover the fish with cold water, drain, and throw them into a cloth strewn with sifted flour. Shake them in the cloth to make the flour adhere to them, then toss them in a sieve. The fish will not stick together if they are fresh. Have ready plenty of boiling beef fat, and fry the whitebait in a wire basket, a few at a time. When they are crisp without being brown they are done enough. Drain, sprinkle [Page 440] with salt, and serve immediately.
DEVILLED WHITEBAIT
Fry the whitebait according to directions previously given, season very highly with cayenne pepper, and serve.
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