If you are lucky enough to have whitebait, you can use this recipe for whitebait fritters, although purists would leave out the flour and add another egg.
Note we have updated this recipe to the most current 2016 version which uses much less flour for a lighter result.
1 Tbsp Edmonds standard flour
¼ tsp Edmonds baking soda
salt and pepper
2 Tbsp chopped parsley or coriander
oil for shallow frying
1. Drain the whitebait well.
2. With a fork, whisk together the egg, flour, baking soda, salt and pepper to taste and the herbs. Add the whitebait and chill the mixture for 1 hour if you have the time.
3. Heat the oil gently in a heavy-based frying pan and fry large tablespoons of the mixture until golden brown on both sides.
4. Drain on paper towels and serve with lemon wedges.