Devilled whitebait and calamari with tartare sauce
by
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.
Ingredients
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
- 250g of plain flour
- 20g of hot smoked paprika
- 7.5g of cayenne pepper
- 7.5g of mustard powder
- 5g of salt
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
- 250g of plain flour
- 20g of hot smoked paprika
- 7.5g of cayenne pepper
- 7.5g of mustard powder
- 2l rapeseed oil, or vegetable oil, for deep-frying
- 5g of salt
- 500g of whitebait, fresh
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
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Devilled whitebait and calamari with tartare sauce
