These crisp little fish are great served with lemon wedges! They also go great with thinly sliced brown bread and butter.

Serves 4

What You Need to make Deviled Whitebait Recipe

• Oil for deep frying
• 2/3 cup milk
• 1 cup plain flour
• 1 lb whitebait
• Salt, freshly ground black pepper and cayenne pepper

How to make the Deviled Whitebait

1. Heat the oil in a large saucepan or deep-fryer. Put the milk in a shallow bowl and spoon the flour into a paper bag. Season the flour with the salt, pepper, and a little cayenne.
2. Dip a handful of the whitebait into the bowl of milk, drain them well, and then pop them into the paper bag. Shake gently to coat them evenly in the seasoned flour. Repeat until all of the fish have been coated. This is the easiest method of flouring the whitebait, but don’t add too many at once, or they will stick together.
3. Heat the oil for deep frying to 190 degrees Celsius, 375 degrees farenheight. Add a batch of the whitebait, preferably in a chip basket and fry for 2-3 minutes, until crisp and golden brown. Drain and keep hot while you fry the rest. Sprinkle with more cayenne pepper and serve the rest.

You may use a firm fleshed fish for this South American dish, as long as it is fresh. The fish is cooked by the action of the acidic lime juice.

Prepare these Ingredients

• 1 ½ lb halibut, turbot, sea bass or salmon fillets, skinned
• Juice from 3 limes
• 1-2 fresh red chilies, seeded and very finely chopped
• 1 tbsp olive oil
• Salt

For the garnish

• 4 large and firm tomatoes, peeled, seeded and diced
• 1 ripe avocado, peeled and diced
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp fresh coriander leaves

How to Make Ceviche Recipe

1. Cut the fish into strips measuring about 5 x 1 cm. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over the juice. Cover with clear film and leave for 1 hour
2. Mix all of the garnish ingredients, except for the coriander together. Set aside
3. Season the fish with salt and scatter over the chillies. Drizzle the olive oil. Toss the fish into the mixture, and then replace the cover. Leave to marinate in the fridge for 15-30 minutes more
4. To serve, divide the garnish among six plates. Spoon on the cevich, sprinkle with coriander and serve.