Go Back
–+ servings

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.
Fried Whitebait recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients 

  • 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

Equipment

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!