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
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
Department of Conservation
Photograph by Philippe Gerbeaux
This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.