Whitebait Fritter Sandwich

Cook Time 45 minutes

Servings 4

Ingredients

Vegetable oil, for shallow frying

250g whitebait 

1 bunch chives, chopped

Zest 1 lemon 

1 egg, beaten

⅓ cup (60g) plain flour

¼ tsp baking powder

100ml sparkling water

Salt and pepper

¼ of an iceberg lettuce

1 tomato sliced

8 slices soft white bread

Mayonnaise

1 egg yolk

1 tbsp mustard

125ml grapeseed or vegetable oil

1 tbsp white wine vinegar

1 tbsp capers

Pinch of cayenne pepper

Method

Place the whitebait, chives, lemon zest, salt and pepper and egg into a mixing bowl and sift over the flour and baking powder. Fold together and then little by little add the sparkling water. You may need a little more or less depending on the flour. Rest for 15 minutes.

For the mayonnaise, place the egg yolk in a bowl and whisk in the mustard. Add a small drizzle of oil and whisk well. To ensure the mayonnaise thickens, pour in the oil very slowly at the beginning. Drizzle in a little more oil and continue to whisk. Repeat this process until the mixture thickens and the oil is all incorporated. Whisk in the vinegar and season with salt and pepper. Fold in the capers and cayenne pepper.

Fill a deep pan or sauté pan 1/3 of the way up with the vegetable oil. Once it reaches 180°C carefully spoon in the mixture using a large spoon. Fry the fritters until golden brown, then remove and drain on paper towel.

Spread mayonnaise to each side of the bread. Add lettuce and tomato and top with a few of the fritters. Sandwich together.