Ingredients
- plain flour 200g
- smoked paprika 2 tsp, plus a pinch
- whitebait 1 kg
- vegetable oil for deep frying
- butter beans 400g tin
- artichoke hearts in olive oil 280g jar
- garlic 2-3 cloves
- olive oil 3 tbsp
Method
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Step 1
Drain and rinse the butter beans and use a slotted spoon to remove the artichoke hearts from the jar, keeping the oil. Put all of the ingredients into a blender along with 3 tbsp of the reserved artichoke oil, and blend until smooth. Serve with a drizzle of olive oil and a sprinkling of paprika over the top of the dip.
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Step 2
Combine the flour, a good pinch of salt and pepper and the paprika in a bowl and gently toss the whitebait in the mixture so that they’re all well coated.
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Step 3
Heat the oil in a pan, no more than 1/3 full, to 190C or until a cube of bread browns in 20 seconds. Using a slotted spoon, carefully lower the whitebait into the oil. Fry for 3 minutes, so that they’re golden brown, then scoop out and drain on kitchen paper.
Nutritional Information
- Kcals 790
- Fat 64.4g
- Saturates 1g
- Carbs 15.4g
- Sugars 0.8g
- Fibre 6.8g
- Protein 27.6g
- Salt 1.7g
