Try something different with whitebait in this deliciously spicy recipe.
Pour the milk over the whitebait set aside for 10 minutes. Drain and discard the milk.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C/375F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)
Place the flour, cayenne and salt in a plastic bag. Shake the bag, ensuring it is sealed tightly. Add the fish and shake again until well combined. Remove the whitebait from the bag and place onto a plate, or baking tray.
Fry the whitebait in batches for 2-3 minutes until lightly golden in colour. Drain onto kitchen paper and mix with lemon zest, a pinch of salt and paprika, until well combined.
For the dipping sauce, stir the tamarind, tomato ketchup and chilli sauce until well combined.
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