Whitebait travel in shoals, which are not always large.
Patience, a good deal of luck and local knowledge seem to be the requirements for a successful catch.
- In a bowl, mix in 2 eggs with two good handfuls of fresh, whole whitebait.
- Season with a little salt and pepper and spoon the mixture into an oiled or buttered pre-heated pan.
- Cook quickly to a golden brown on both sides.
- Serve between two buttered slices of fresh bread.
Their flavour is described locally as delicate, but I would generously describe it as “subtle”!