Ingredients

Serves 6

2 teaspoons sea slat flakes
A pinch of dried chilli flakes
6 sage leaves
1.5 litres vegetable oil
400 g fresh whitebait
Plain flour, for dusting
1 lemon, quartered
Freshly ground black pepper

Method

Put the salt, chilli and sage into a mortar and grind with a pestle until the sage and chilli are absorbed into the salt; if the mixture becomes too pasty then add a little more salt. Place the flavoured salt on a plate and leave to dry out for about 30 minutes before using.

Heat vegetable oil in a heavy-based saucepan or wok over high heat. To test if the oil is hot enough, sprinkle in some flour; when the flour starts to sizzle, the oil is ready.

Pat the whitebait dry with paper towels, then place in a bowl of flour. Transfer the floured whitebait to a colander or sieve and shake to remove any excess flour. Working in batches, carefully put the whitebait into the oil and fry for 5-7 minutes or until golden and crisp; don't put too many in at once as this lowers the temperature of the oil and the whitebait will not be crisp.

Remove the whitebait with a slotted spoon and drain on paper towels. Place the whitebait in a large bowl and toss with some of the flavoured salt.

Serve immediately with a squeeze of lemon juice and a grind or two of black pepper.

Variations for wellbeing
• Dairy intolerance, lactose intolerance - enjoy as is.
• Gluten intolerance, IBS - use maize cornflour instead of plain flour.


Matt Skinner's Wine Match: Wirra Wirra Mrs Wigley Grenache Rose 2007
Mrs Wigley was a particular pussycat who was born at the neighbouring Petrucci residence. Within days her mum had dragged the litter to settle in the Wirra Wirra open fermenters, and from then on Mrs Wigley became a permanent feature of the Wirra Wirra cellars. "Twist off the screw cap and settle in for lunch under the trees. That's what Wirra Wirra's rose is all about – pure, simple drinking pleasure. It’s pink and deliciously fruity with tingly, fresh acidity balancing the attractive grapey sweetness. One bottle won't be enough!” - Canberra Times
McLaren Vale
RRP: Bottle $17.99, dozen $215.88