In a small bowl mix 60 to 90 gm / ½ to ¾ cup cleaned white bait with ‘some’ of the following:
The egg yolks.
One or two tablespoons of cooked roux (made by fry ½ flour and ½ butter until cooked).
One chopped spring onion.
A splash of fish sauce.
A splash of sake.
A splash of soy.
A splash Worcestershire sauce.
A teaspoon lemon zest.
A squeeze of anchovy paste.
A pinch of jerk paste.
Pepper to last.
Foil in the white bait mixture into the egg white.
In a pan fry in a little butter.
Serve with bread and salad greens.
Whitebait puffs:
One cup of whitebait with some of the following, if desired:
A squeeze of anchovy paste.
A splash of sake.
A splash light soy sauce.
Beat two egg whites until reasonably stiff.
Fold in the following:
the above white bait.
1 heap teaspoon flour.
½ teaspoon rock salt.
Spoon individual fritter into a hot pan with hot butter and oil.
