I served these up to my little ones recently and they instantly called them ''fish-chips'' and couldn't get enough of them. My girls are OK with heat, but you can dial the chilli and Tabasco down, or up, to taste.
Canola or vegetable oil for deep-frying
200ml quality mayonnaise
1 tbsp plain yoghurt
1 tbsp green Tabasco
3 green chillies, finely chopped, seeds in
1 lemon, cut into wedges
1. Heat the oil in a small saucepan or deep fryer to 180C.
2. Mix the mayonnaise, yoghurt, Tabasco and chilli with a squeeze of lemon and a little salt.
3. Toss half the whitebait in semolina and fry immediately for 2 to 3 minutes, until lightly golden. Drain and season. Repeat with the remaining whitebait and serve piping hot with mayo and lemon wedges.
Styling: Caroline Velik; merchandise: Minimax, The Works, Izzi & Popo.