The mustard and anchovy sauce can either be served drizzled over the whitebait or alongside as a dip. If using as a dip remember to supply plenty of napkins.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
For the sauce: Mash the anchovies with black pepper and sugar using a fork, until you have a rough paste and add the mustard and Greek yogurt. Cover until ready to serve.
Whitebait don't need to be gutted, just rinse well and pat dry with a piece of kitchen towel. Season the flour before using to dust the whitebait.
Heat the oil in a large frying pan and cook the whitebait in batches for 5-6 minutes, tossing the pan to ensure even cooking.
Serve the whitebait alongside the anchovy and mustard sauce.
Serves 4 as a starter or 2 as a main course.