There is no waste when you eat these tiny whitebait. Dozens of the tiny fish – 3 centimetres long – are eaten whole, usually in a fritter.
This recipe comes from David Burton’s 200 years of New Zealand food and cooking.
Whitebait fritters (makes 9–10)
225 g whitebait
1 tablespoon flour
2 eggs
salt and pepper
butter for frying
Mix together flour, eggs, salt and pepper.
Add whitebait and stir in gently.
Drop spoonfuls of the mixture onto a hot buttered pan.
When whitebait start to turn milky white (after about one minute), turn the fritter and cook the other side for one minute.
Using this item
Reference: 10054033
by Philippe Gerbeaux
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