Fried Whitebait

Dinner

If you love fresh, crispy, and straightforward seafood snacks, Éperlans frits are an absolute must-try. These little whitebait fish are quick to cook, crunchy to bite, and packed full of that seaside flavour that reminds you of lazy days by the French coast.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

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Ingredients  

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• 1 kg smelts small whitebait
• 200 gr plain flour
• rapeseed oil or sunflower oil for frying
• 2 lemons to serve
• salt and black pepper

For the fries

• 800 gr firm-fleshed potatoes
• 2 tbsp olive oil
• salt

Equipment

• 1 frying pan
• 1 baking tray
• parchment paper
• skimmer spoon
• kitchen paper

Instructions

1. 1. Prepare the fish

   Rinse the smelts (éperlans) gently under cold water and dry thoroughly with kitchen paper.
2. 2. Prepare the fries

   Peel and cut potatoes into fries. Rinse to remove excess starch, then dry thoroughly with kitchen paper.
3. 3. Oven bake fries

   Preheat oven to 220°C (fan 200°C). Toss the fries in olive oil, salt, and optional herbs. Arrange in a single layer on a lined baking tray. Bake for 25-30 minutes, turning halfway, until golden and crisp.
4. 4. Coat the fish

   Put flour in a shallow dish, season with salt and pepper. Toss the fish until evenly coated, shaking off excess flour.
5. 5. Heat oil for frying

   Heat oil in a frying pan to around 180°C or medium-high heat.
6. 6. Fry the whitebait

   Fry the smelts in batches for 3-4 minutes until golden and crispy. Drain on paper towels and season with sea salt.
7. 7. Serve

   Serve the crispy whitebait hot with lemon wedges alongside the golden oven fries!

Notes

• Double frying the fries ensures they’re fluffy inside and crunchy outside—traditional technique loved in France.
• Keep the fish batches small to maintain oil temperature for the best crunch.
• Smelts (éperlans) are best eaten whole; heads and tails intact add to the delicious texture.
• Freshness is key for both fish and potatoes to achieve perfect results.
• Optionally add aioli or tartare sauce for dipping!

About this recipe

Éperlans frits are a beloved summer tradition in many parts of France, especially along the northern and western coasts where fresh seafood is a daily staple. The name “éperlan” refers to small fish known in English as whitebait or smelt, and they’ve been a popular choice for quick frying since at least the 19th century.

Growing up near the coast, I remember the excitement of spotting these tiny fish at the market, delicate, shimmering, and full of natural flavour. They’re traditionally fried whole with nothing more than a light dusting of flour and a quick fry in hot oil to create the crispiest, most satisfying meal.

The fish themselves are tiny, usually about 10-15 cm long, and they’re traditionally fried whole, head and tail intact, to achieve a crispy texture that contrasts beautifully with their tender insides.

Interestingly, these little fish were once considered a “poor man’s food” but today hold a cherished place in bistros and beachside cafes, celebrated for their simplicity and direct connection to the sea.

For those unfamiliar, éperlans frits offer an authentic taste of France’s coastal heritage, full of history and a little bit of sea salt magic. It’s one of those dishes that feels universal but is deeply local, carrying stories and flavours passed down through generations. When you cook them at home, you’re joining a tradition that’s been loved for centuries.