Ingredients
| 2 Tbsp | Flour |
| 250 g | Whitebait (Main) |
| 1 Tbsp | Milk |
| 2 | Eggs |
| 1 Tbsp | Parsley, chopped |
| 1 to taste | Salt and pepper |
| 1 to fry | Butter |
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Directions
- Mix all of the above (except the butter) together.
- Melt butter in a heavy-based pan and drop dessert spoon-sized amounts into the butter.
- Cook in batches, adding more butter to fry in, as required.
- Drain the puffs on a paper towel and keep warm.
- Season with salt and pepper and serve with lemon wedges.
