Whitebait Fritters
Delicate New Zealand fritters made with whole tiny fish, egg and butter, served hot with lemon.
Ingredients
- whitebait250 g
- eggs3 pcs
- wheat flour8 g
- butter30 g
- olive oil15 ml
- salt1 g
- black pepper (ground)0.5 g
- lemon1 pcs
Instructions
If the whitebait is frozen, thaw it in the fridge, then pat dry with paper towel; if fresh, do not rinse it.
In a bowl, lightly beat the eggs with a fork, add the flour, salt and black pepper, and mix until smooth.
Gently fold in the whitebait, being careful not to damage the tiny fish.
Heat a large frying pan over medium heat, add the olive oil and butter, and wait until the butter foams but doesn't start to brown.
Drop tablespoonfuls of the mixture into the pan, flattening slightly; fry for 1–2 minutes until the underside is light golden and the whitebait turns white.
Flip the fritters with a spatula and fry for another 1–2 minutes until golden and the egg is fully set.
Transfer the cooked fritters to a warm plate, repeat with the remaining mixture, and serve hot with lemon wedges.
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