Recipe: Escabeche of California Whitebait

ESCABECHE OF CALIFORNIA WHITEBAIT

1/2 lb. whitebait
1 Meyer or small standard lemon, thinly sliced crosswise and seeded
1 medium shallot, thinly sliced
1/4 cup DaVero Dry Creek or Tuscan extra virgin olive oil
1/4 cup DaVero champagne vinegar
pinch Sparklers or chili flakes
Kosher salt and pepper
Vegetable oil for frying
1/2 cup all-purpose flour

Cut head and belly off whitebait. Rinse and pat dry.

In a small bowl mix together lemons, shallot, olive oil, vinegar, chilies, and a good pinch of salt and pepper.

Heat about a 1/4 inch oil in a heavy skillet to 350 degrees F.

Dust fish in flour and fry until crisp. Drain well.

Arrange in a shallow dish and pour marinade over fish. Refrigerate for 4 hours before eating. Serve at room temperature.

Note from source: Escabeche means that the fish is first cooked and then marinated; somewhat counterintuitive but so delicious. Any small fish such as fresh anchovies or sardines can be substituted if whitebait can't be found.

Adapted from source: Ray Tang of Presidio Social Club