Whitebait Fritters

2 large eggs
1 tablespoon cornflour
salt
freshly ground pepper
300g drained whitebait
1 tablespoon butter
1 tablespoon light olive oil

Beat the eggs and whisk in the cornflour, salt and pepper and add the whitebait.

Heat the oil abd butter in a pan and spoon in some of the batter mix - making fritters about 3 inches wide. Cook till golden on one side, flip and cook on the other side. Keep warm on a plate in a hot oven.

Serve with wedges of lemon. A nice accompaniment is freshly cooked asparagus spears.