3 fresh organic eggs
Salt and freshly ground black pepper
200g fresh whitebait
1 tablespoon lightly flavoured olive oil
1 tablespoon butter
Beat the eggs with a whisk until they are lightly fluffy. Add salt and pepper and beat again. Tip the whitebait into this mixture. Heat a large frying pan, add the oil, then the butter and when the butter is foaming, drop teaspoonfuls of the egg and whitebait into the pan. Turn after 30 seconds and cook the other side. Remove to a warmed plate. Repeat this, cooking about six to eight at a time. This should make about 24 little bite sized fritters. Serve with wedges of lemon and a glass of Sauvignon Blanc.