Samak Bizri (Whitebait)

This seasonal fish served fried in Lebanon, with a bowl of tahini sauce and lot of lemons for squeezing.

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

• 500g whitebait
• 1 tsp salt
• 40g plain flour
• Oil, for deep-frying

To garnish

• 2 lemons, cut into wedges

Direction:

1. Gut the fish but keep the heads on, or buy them ready prepared. 
2. Wash thoroughly, drain, then sprinkle with 1 tsp of salt and set aside for 1 hour before frying
3. Heat the oil in a deep pan for frying.
4. Take a handful of fish and toss in the flour, shaking off any excess before they go in the pan.
5. Lower them into the hot oil for 5–10 minutes, turning the fish only once or twice, allow to turn slightly crispy, then lift out of the oil using a slotted spoon and drain on kitchen paper. 
6. Keep them warm while you fry the remaining fish.
7. Garnish with lemon wedges and serve hot.