The whitebait season has started!
Treat yourself to a few grams and make something delicately delicious. This week I asked our stallholder Jimmy how he cooks whitebait. He does fritters the same way I do as well as a couple of other ways which he agreed to share with us.
Beat an egg and add about ½ tbsp of flour, salt and pepper. Mix well to make sure there are no lumps of flour.
Add about 100g of whitebait.
Heat some butter in a pan. Once it’s sizzling add spoonfuls of the fritter mix.
Cook quickly and then turn them over and cook the other side.
Serve at once on buttered white bread with a wedge of lemon.
Heat your pan and add some butter.
Toss the whitebait in seasoned flour shaking off the excess.
Quickly add the whitebait and cook for less than a minute.
Serve at once with lemon wedges.
Other whitebait ideas:
Whitebait soufflé – find a classic soufflé recipe and add the whitebait.
Whitebait puffs – add whitebait to choux pastry, make quenelle shapes and deep fry.