• 200g plain flour
  • 2 tsp smoked paprika, plus a pinch
  • 1 kg whitebait
  • for deep frying vegetable oil
  • 400g tin butter beans
  • 280g jar artichoke hearts in olive oil
  • 2-3 cloves garlic
  • 3 tbsp olive oil


  • 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.

  • 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.

  • 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.


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