Sauce

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Intermediate
Jump To Recipe Print Recipe
Crispy fried whitebait served with zesty lemon and ponzu dipping sauce
Sauce recipe image
Sauce recipe image
Print Recipe

Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 35.7

Description

This delightful dish features delicate whitebait coated in cornstarch and deep-fried to a perfect golden crisp. The batter is light and airy, providing a satisfying crunch that contrasts beautifully with the tender fish inside. Served alongside fresh lemon wedges and a savory Ponzu dipping sauce, it offers a balance of bright acidity and umami richness. Ideal as an elegant appetizer or a light snack, this recipe brings a touch of coastal freshness to your table. It is simple to prepare yet impressive enough for entertaining guests, making it a versatile addition to your culinary repertoire.

Ingredients

Directions

  1. Rinse the whitebait thoroughly under cold water, drain well, and pat completely dry with paper towels.
  2. Place the dried whitebait in a plastic bag with cornstarch. Shake gently to coat evenly, then transfer to a colander and shake off any excess starch.
  3. Heat oil in a deep fryer or heavy pot to 375&# 194;°F (190ðC).
  4. Fry the coated whitebait in small batches until golden brown and crispy, about 1-2 minutes.
  5. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt if desired.
  6. Serve immediately with lemon wedges and Ponzu dipping sauce on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 35.7kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 9.4g4%
Dietary Fiber 2.7g11%
Sugars 0.6g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Frozen whitebait is available in Japanese, Korean, or well-stocked Asian grocery stores.

Ensure the whitebait is completely dry before coating to achieve maximum crispiness.

Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy batter.

Serve immediately while hot and crispy for the best texture.

Keywords: whitebait, deep-fried, crispy, ponzu, lemon, appetizer, seafood, cornstarch, golden, crunchy, asian-inspired, snack, fry, oil, dipping-sauce, light, entertaining, fresh, umami, batter
Recipe Card powered by WP Delicious