Ingredients
Other
Method
Rinse and chop the parsley
In a large bowl, combine the egg and the flour. Gradually add enough water until the batter is fluid but remains thick.
Add to the fritter mixture the freshly chopped parsley, the lemon zest and season with salt and pepper
Rinse the whitebait thoroughly under cold water and drain well.
Fold the whitebait into the batter until well coated.
Heat a generous amount of oil in a large frying pan over medium heat, ensuring it's about two fingers deep for a shallow fry.
Carefully drop two tablespoonfuls of the whitebait batter into the hot oil to form each fritter.
Fry the fritters until they are golden brown on both sides, flipping once to ensure even cooking.
Once cooked, remove the fritters and let them drain on paper towels to remove excess oil.
Serve the warm fritters on a bed of lettuce leaves, accompanied by lemon wedges for squeezing over the top.