Whitebait Fritters with Tartare Sauce

Method

• How to Make Whitebait Fritters with Tartare Sauce
• Crack 1 egg into a mixing bowl
• Add 1/4 cup milk to the bowl with the egg
• Whisk the egg and milk together until well combined
• In a separate bowl, combine 1/2 cup plain flour, 1 teaspoon baking powder, a pinch of salt, and pepper to taste
• Gradually add the flour mixture to the wet ingredients, stirring gently until a smooth batter forms
• Gently fold 500g whitebait into the batter, mixing just enough to coat the fish without breaking them
• Heat oil in a frying pan over medium-high heat until shimmering (test with a small drop of batter for readiness)
• Drop spoonfuls of the whitebait batter into the hot oil, spacing them apart for even cooking
• Cook the fritters for 2-3 minutes per side, or until golden brown and crisp
• Remove the fritters with a slotted spoon and drain on kitchen paper to remove excess oil
• While fritters are cooking, prepare the tartare sauce by combining 1/2 cup mayonnaise, 1 tablespoon chopped capers, 1 tablespoon chopped gherkins, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice in a small bowl
• Stir the tartare sauce ingredients together until evenly mixed
• Taste the tartare sauce and adjust seasoning if needed
• Arrange the golden fritters on a serving platter
• Serve the tartare sauce on the side in a small bowl or ramekin
• Garnish with extra fresh parsley and lemon wedges for squeezing, if desired
• For best texture and flavor, serve the fritters immediately while hot and crisp