The most popular way of cooking whitebait is the whitebait fritter, which is essentially an omelette containing whitebait. Purists use only the egg white in order to minimise interfering with the taste of the seafood.
- 125g raw whitebait
- 2 eggs, beaten
- 1 teaspoon salt
- 2 tablespoons fresh breadcrumbs
- 1 tablespoon lemon juice
- Beat the eggs well. Add salt, breadcrumbs, and whitebait to the egg mixture and continue beating until everything is well mixed.
- Drop big spoonfuls of the whitebait mixture into a hot sauce pan with some butter. You will know the when the butter is hot enough when it begins to sizzle and foam. The whitebait should be cooked like pancakes, frying them once on each side.
- Serve the whitebait immediately while still hot with a squeeze of lemon juice over the fritters for extra flavour.