Fried whitebait with spicy tomato sauce

Try Clodagh McKenna's traditional tapas of crisp little fish accompanied by a spicy tomato sauce
By Clodagh McKenna
Fried whitebait with spicy tomato sauce
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 1 eggs, beaten
  • 50 g flour
  • 500 ml vegetable oil, for deep-frying

For the spicy tomato sauce

  • 2 tbsp extra virgin olive oil
  • 0.5 onions, diced and sweated
  • 1 clove garlic, crushed
  • 400 g canned chopped tomatoes
  • 1 tsp paprika
  • 1 pinches black pepper


1. Start with the tomato sauce by heating the olive oil in a saucepan over medium heat.  Add the onions and garlic, cover and leave to sweat for 2 minutes.  Add the tomatoes and paprika and season with salt and freshly ground pepper. Cook for a further 5 minutes.

2. Meanwhile, coat the whitebait first in beaten egg then flour while heating the vegetable oil for deep-frying in a wok or deep fat-fryer. Fry the whitebait in the hot oil until golden. Remove and drain on kitchen paper. Serve at once with the spicy tomato sauce drizzled over.

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