How to Prepare Bianchetti with Tartar Sauce

Bianchetti or Gianchetti is the Italian for whitebait which is extremely popular on the Italian coast. Whitebait itself is a speciality of a number of countries including London. It was claimed that the great french novelist, Alexandre Dumas (he of The Three Musketeers) would have walked 800 miles just to try London’s whitebait. In Italy however, it forms of the basis of a very simple dish. These little fish are a staple of any Italian or Greek menu.

Whitebait is the fry of various herring-like fish of the clupeoid family. The bianchetti as they should be known are found all round the Adriatic. They are the smallest fish available in any fish market – I think smelts and small sardines are still larger. They are only caught at particular times of the year when the fish are small enough. A tartar sauce is ideal to bring out the flavour.

Bianchetti with Tartar Sauce (Serves 2)

Ingredients

For the Bianchetti (whitebait):

• 200 g Bianchetti (fresh whitebait)

• 50 g all-purpose flour (for dusting)

• 1 pinch of salt

• 1 pinch of black pepper

• 2 tbsp olive oil or vegetable oil (for frying)

• Lemon wedges (for serving)

For the Tartar Sauce:

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp finely chopped pickles or cornichons

• 1 tsp capers, chopped

• 1 tsp fresh lemon juice

• 1 tbsp finely chopped fresh parsley

• Salt and pepper to taste

Equipment Needed

• Large skillet or frying pan

• Small mixing bowl (for tartar sauce)

• Whisk or fork (for mixing tartar sauce)

• Measuring spoons

• Plate with paper towels (for draining fried fish)

• Knife and cutting board

• Spoon or small spatula

Preparation Steps

1. Make the Tartar Sauce (Prep: 5 min)

1. In a small bowl, combine mayonnaise, mustard, chopped pickles, capers, lemon juice, and parsley.

2. Mix thoroughly with a whisk or fork until smooth.

3. Season to taste with salt and pepper.

4. Cover and refrigerate while preparing the fish.

2. Prepare the Bianchetti (Prep: 5 min)

1. Rinse the whitebait gently under cold water and pat dry.

2. Season lightly with a pinch of salt and pepper.

3. Dust each fish lightly with flour, shaking off excess.

3. Cook the Bianchetti (Cooking: 6–8 min)

1. Heat olive oil in a skillet over medium-high heat.

2. Fry the whitebait in a single layer for 2–3 minutes per side until golden and crisp.

3. Remove the fish with a slotted spatula and drain briefly on paper towels.

4. Serve

• Arrange fried Bianchetti on a plate, add lemon wedges.

• Serve immediately with tartar sauce on the side.

Times

• Preparation time: 10 minutes

• Cooking time: 6–8 minutes

• Total time: 16–18 minutes

Nutritional Information (per serving, approximate)

• Calories: 250–280 kcal

• Protein: 20 g

• Fat: 18 g

  • Saturated fat: 3 g

• Carbohydrates: 6 g

  • Fiber: 1 g

  • Sugars: 1 g

• Sodium: 320 mg

Notes: Calories may vary slightly depending on the oil used and exact size of the whitebait.