2 free range eggs, beaten
Salt and pepper
2 tbsp butter for cooking
1 tbsp mayo
½ cup cornflour
Oil for deep-frying
½ cup of herbs (we used tarragon and parsley)
Lemon and crispy shallots to serve
Heat the largest frying pan you have over a medium heat and add the butter. Add 200g of the whitebait to the beaten egg and mix. Season with salt and pepper. Once the butter starts to bubble add the whitebait mix, making sure it is evenly distributed. Cook on one side until you see the egg has cooked and the whitebait turns white. Turn out onto your serving platter.
Heat the frying oil in a deep fry pan. Coat the remaining 60 grams of whitebait in cornflour. Once the oil reaches 160C, fry the whitebait and remove when it looks golden. Drain on a paper towel. Mix with the herbs once cooled slightly.
Spread the mayonnaise onto the whitebait fritter and place the crisp whitebait salad on top. Sprinkle over the fried shallots and a squeeze of lemon.