Here we present three recipes from “Guilly”: white bait, oyster and seafood cakes.

½ lb | 220g white bait
3 dsp flour
5-6 dsp water
2 eggs
3 spring onions, chopped
salt and pepper
fat for deep frying

Wash the white bait, scrape a little and cut off a bit of the tail. Wash again, drain and season well with salt and pepper.

Make a rather thick paste of flour and water and seasoned with salt and pepper. Add yolks chopped spring onions, fish to the paste and beat for a minute. Separately, beat egg whites stiff and fold in lightly to the mixture which should be like pancake batter.

Drop tablespoons of the mixture into hot lard.

As for White Bait above, but with oysters instead of white bait.

Wash the oysters, carefully removing any bits of shell. Drain well and proceed as for White Bait

Wash, peel and season the shrimps and fry in ½ tsp of lard until the juices have dried up. Cool the shrimps.

Proceed as for White Bait above, adding the shrimps to the batter.

Wash, peel and season the shrimps and fry in ½ tsp of lard until the juices have dried up. Cool the shrimps.

Proceed as for White Bait above, adding the shrimps to the batter.