250g whitebait
2 eggs, separated into 1 yolk and 2 whites
50g unsalted butter
50ml vegetable oil
juice of 1 lemon
sliced white sandwich bread
preserved lemon mayonnaise (see recipe)
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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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.
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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