Coachman Whitebait (thanks to Des Britten)

11:30 am on 9 September 2013


  • butter
  • whitebait (as much as you can afford!)
  • flour
  • salt and pepper
  • 2 cups chicken stock
  • juice of 1 lemon
  • ½ clove garlic
  • chopped parsley
  • lemon wedges


Drain and dry whitebait - leave in sieve in fridge.

Add 6mm clarified butter to the base of a heavy fry pan Heat pan until smoking. When smoking, lightly dust whitebait with flour (don't touch the whitebait). Toss into pan for 2 minutes. Remove with slotted spoon.

Tip out butter, leaving a teaspoonful. Add half teaspoon of flour and stir in. Add 2 cups of chicken stock. Add lemon juice, garlic and parsley.

Pour over and serve.

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