Baby whitebait is often available frozen, but sometimes you can
find it fresh. These fritters are great with plenty of extra lemon
juice squeezed over them.
250 gmfrozen baby whitebait, defrosted50 gmcornflour2lemons, finely grated rind onlyFor shallow-frying:olive oilRosemary and anchovy sauce1 cup(firmly packed) flat-leaf parsley½ cup(firmly packed) rosemary leaves185 ml(¾ cup) extra-virgin olive oil6anchovy fillets1garlic clove, coarsely chopped1lemon, finely grated rind and juice only
For rosemary and anchovy sauce, process ingredients in a food processor until smooth, season to taste and set aside.
Place whitebait in a bowl, sift over cornflour, add lemon rind, season to taste, toss to combine and coat. Heat 1cm oil in a deep-sided frying pan over medium-high heat and cook packed tablespoons of whitebait mixture in batches, turning once, until crisp and golden (2-3 minutes each side). Drain on absorbent paper, serve hot with rosemary and anchovy sauce.