Ingredients
| 250g whitebait | |
| 2 eggs, separated into 1 yolk and 2 whites | |
| 50g unsalted butter | |
| 50ml vegetable oil | |
| juice of 1 lemon | |
| butter | |
| sliced white sandwich bread | |
| preserved lemon mayonnaise (see recipe) | |
| PRESERVED LEMON MAYONNAISE makes 250 ml | |
| 250ml mayonnaise | |
| 3 tablespoons preserved lemon peel, rinsed and finely diced | |
| 2 tablespoons lemon juice | |
| 1 teaspoon white wine vinegar | |
| 1 teaspoon mustard powder | |
| 3 tablespoons olive oil |
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Instructions
| 1. | Mix the whitebait and the egg yolk together and season with salt and pepper. |
| 2. | In a separate bowl, whisk the egg whites until soft peaks are formed and gently fold them into the whitebait mixture. |
| 3. | Heat a frying pan and add the butter and oil (or if you have a toasted sandwich maker, it is perfect for this). |
| 4. | Add tablespoonfuls of whitebait into the hot butter. Fry until golden on both sides. |
| 5. | Remove from the pan and add a squeeze of lemon juice. |
| 6. | Butter the sliced bread and spread a teaspoon of mayonnaise on each slice. |
| 7. | Place a whitebait fritter on one slice. |
| 8. | Add a teaspoon of mayonnaise to the fritter and close with a top slice of bread. |
| 9. | Trim the crusts from the bread, cut the sandwich in half and serve immediately. |
| 10. | PRESERVED LEMON MAYONNAISE |
| 11. | Pour the mayonnaise into a mixing bowl, add the preserved lemon peel, lemon juice, vinegar and mustard powder. |
| 12. | Slowly add the oil, whisking continuously. |
| 13. | Check for salt, adding more if required. Store covered in the fridge. |
Recipes & food styling Martin Bosley / Photography Mike Heydon
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