Start with the spice coating. Toast Szechuan peppercorns and coriander seeds in a hot dry pan to release their flavors. Add chilli flakes. Then, grind the mixture with pestle and mortar to make fine powder. Combine with plain flour and add some salt.
Add olive oil to a hot pan.
Coat whitebait in the spicy flour mix, then, fry.
Once golden, they’re done.
Serve with mayonnaise or with a squeeze of lemon. Cook this recipe with a photo!