Whitebait fritters
9th November 2011

Whitebait fritters

By Sara Photography by Emma
 

The time I realised what all the fuss is about with regards to whitebait was like a “lightbulb moment” (I hope I didn’t just use a Dr Phil idiom).  Its sweet, delicate flavour marries perfectly with lemon and not much else; less is definitely more in the case of this tiny, translucent fish.  While the more conventional way to cook this fish is to bind with egg and fry like a big pancake, I recently tried deep-fried whitebait with horopito seasoning and aioli and it made the bestsellers list in my food memories library.

Whitebait season is in full force and although I have been told stories about friends down the line casually picking up 85lbs in a morning, I paid top dollar at the local fishmonger – but I really insist you do this instead of using the imported variety.

 

 

Ingredients

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  • 250g NZ whitebait
  • 2 eggs
  • 2 egg whites
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  • Oil for frying
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  • Lemon wedges and sea salt to serve

          Method

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          • 1. Whisk egg whites until soft peaks form.
          • 2. Whisk whole eggs until light and fluffy and then stir in the white bait.
          • 3. Lastly fold in the egg whites and you have the fritter mixture.
          • 4. Heat oil in a non stick pan on medium heat.
          • 5. Cook large spoonfuls of the fritter mixture, I cooked for approximately 3-4 minutes on each side (ensuring the first side was well cooked before flipping).
          • 6. The fritters are best served immediately as they will soon deflate. Serve with lemon wedges and sea salt.
             
             

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