Devilled whitebait and calamari with tartare sauce

Seafood chef Tony Fleming recalls the flavours of the Mediterranean with this devilled whitebait recipe. Served alongside a homemade tartare sauce, it makes a wonderful summery starter.

First published in 2015
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Ingredients

Metric

Imperial

Whitebait and calamari

  • 500g of whitebait, fresh
  • 1000g of squid, fresh and cleaned
  • 2l rapeseed oil, or vegetable oil, for deep-frying
  • lemon
  • salt

For the devilled mixture

Tartare sauce

Equipment

  • Deep fat fryer

Method

1
First, make the tartare sauce. Place the mayonnaise in a bowl and fold in all of the remaining ingredients until thoroughly combined. Store in the fridge in an airtight container until ready to serve
2
Ensure the squid is cleaned properly and score the skin in a criss-cross shape. Cut into bite-size triangular pieces (3cm width) and discard the tentacles – they can get a bit tough when frying but you can reserve them for another dish
  • 1000g of squid, fresh and cleaned
3
For the devilled dusting mixture, mix all of the dry ingredients together in a bowl. Once well mixed, coat the squid and whole whitebait in the devilled mixture, dusting off any excess to create a thin and even coating
4
In a deep fat-fryer, heat the rapeseed or vegetable oil until it reaches 180°C. Gently add the coated fish to the oil (do not overcrowd) and cook until golden brown for 1-2 minutes. Make sure you don't overcook the squid or it wll become tough and chewy
5
Once golden, remove the fish from the pan and drain on some kitchen roll. Squeeze over some lemon juice and sprinkle salt over the fish to taste. Serve warm and crispy in a basket with a side of tartare sauce and some fresh lemon
First published in 2015
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Tony Fleming built a reputation off sophisticated fish and seafood dishes at Angler, but now he's showing the full extent of his armoury at legendary restaurant Le Pont de La Tour, where he cooks classical, comforting food to the highest standards.

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