...it is a sardine. The fish van had not been around for months, then it appeared and I managed to stop it and ask if they had sardines. Yes, they said [well it is one guy who does all the talking and I wish he would tell the truth]. They were not sardines, one fresh sardine being enough for Tikva's brekkie as they are quite large. These, whatever they were, were much bigger so I asked the talker if he could please cut them in half for me. This was after his 100 shekels for two kilos and my saying no, I want four kilos for 100 shekalim. As usual I ended up with three killos. Last time they appeared Nir was here doing I cannot remember what, so he went out to stop the van while I plonked out. Got any sardines? Yes. Two kilos for 100 shekalim. I had taken my computer specs off but being on my crutches did not risk bifocals so I did not see exactly what he was offering. Usual two kilos for 100 shekalim, me saying no no no, I want four kilos for 100 - and got the usual three. Not having my purse with me Nir paid, brought the bag in [I repaid him, of course]. OK, can anybody tell me what I can do with hundreds of what I think are whitebait? No way could I pack and freeze individual portions for Tikva so I just froze the lot as they were which is not such a problem as she has her brekkie frozen and today was a fish breakfast, so the only think I can do is take the frozen lot [double-bagged] and drop the bags on the stone floor until some break off. Yum yum sez Tikva as she is given five [or six] of these little frozen fishes. But there are hundreds of the things and I do know that whitebait are tasty morsels when friend, but has anyone actually tried them?
Whitebait are tiny, immature, silvery members of the herring group that are typically deep-fried to serve. They are widely thought to be baby herring and are usually sold frozen. Yes they are yummy & quick light snack for lunch. Ingredients Vegetable oil, for frying 18 ounces whitebait 1/2 cup all-purpose flour Black pepper 1 bunch fresh curly parsley for plating Sea salt or normal salt Lemon wedges, for plating Heat the oil for frying in a deep-fat fryer or frying pan. Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish. Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting -
Thanks Tina - I shall have to try frying a few. I have seen lots of recipes but none mention cooking from frozen so I assume I would have to defrost the ones I want to fry for myself. Tikva, of course, has hers frozen. Had I not been involved with showing Nir what I wanted done, and where [at what height] I wanted the grab bars fixed onto the doorframes, and had I realised how many of these things were, I would have kept some separate for me. As it was I had asked Nir to please put the bag in the sink, then thought ohmyearsandwhiskers... and put the bag in another one and into one of the freezing shelves in ThreeBees. Of course the lot froze into one lump but that is when stone floors are useful as I just have to drop the bag onto the floor - maybe a couple of times - to loosen what I want for Tikva. And that, of course, is the trouble. I was so used to the amounts of everything that I used to buy for Pereg that it still has not sunk in that I need so much less for Tikva. I still cannot get used to having a mini booga who is that much smaller. But luckily as it is all human meat/fish it means that we both eat the same - I just cook mine and I have a load of turkey hearts in a slow cooker with some pre-soaked and partially cooked mixed pulses. I just trim off the tops of the hearts and then cut them length-ways. Back to the whitebait - I will get the bag out again and drop it on the floor to separate some, and see what happens when I attempt to cook them.
Incidentally, like Pereg did, Tikva loves fish. Bought fresh, frozen by me, heads on and ungutted, and then given to her frozen. Probably twice a week, the other days being chicken wing or neck. Also straight from the freezer having been bought fresh and frozen by me. The only meat I defrost beforehand is for her evening "soup" of supplements and vitamins, with veggies, veggies and more veggies, and cut up meat. Yesterday she had turkey gizzards and today she will be having ox lung.
Might be able to grill them - but not found grilled whitebait in any of my cook books - but there is recipe for whitebait soup. Serves 2 for a main meal Ingredients 500g whitebait 10g dehydrated mushrooms or fresh 2 spring onions, chopped 1 clove garlic, minced 1 small knob ginger, minced 1 chili, chopped fine (optional) 1 litre fish stock 1 tin bamboo shoots or water chestnuts 1 carrot, sliced into thin sticks 1 capsicum, sliced into thin strips 1 tablespoon Chinese Rice Wine 1 tablespoon cornstarch, mixed with 2 tablespoons water Vegetable oil, for cooking Soy sauce, to taste Start by rehydrating the mushrooms: place them in a bowl and fill with boiling water. Let sit for a minimum of 30 minutes and up to (more preferably) one hour. In a wok or large saucepan, add a splash of vegetable oil and then cook the garlic, ginger, chili (if using) and spring onions until they are softened. Add the carrots, cook for a few minutes, and then the capsicum and again cook until the vegetables begin to soften. Add the fish stock, bamboo shoots, the rehydrated mushrooms plus the water from the mushrooms. Bring to the boil and add the whitebait. Cook for 4-5 minutes, until the whitebait are cooked through. Make a slurry of the cornstarch and water, and pour into the soup. Stir the soup while it is still on the heat, and it will thicken slightly. Add more cornstarch/water slurry if you want a thicker soup.
