Dusted Whitebait with Mustard and Anchovy Sauce

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

Ingredients

• 505g (1lb 2oz) whitebait or sprats, fresh or defrosted
• 2 anchovy fillets
• ½ x 5ml spoon (½ teaspoon) coarsely ground black pepper
• ½ x 5ml spoon (½ teaspoon) light, soft brown sugar                    
• 4 x 5ml spoon (4 teaspoons) English mustard
• 4 x 15ml spoon (4 tablespoons) Greek yogurt
• 4 x 15ml spoon (4 tablespoons) plain flour
• salt and fresh ground black pepper
• 2 x 15ml spoon (2 tablespoons) olive oil

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.