Entree: New Zealand – Auckland & North Island – Whitebait Fritters (Light pan-fried fritters made by binding small whole juvenile fish with egg and flour)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 lb (450 g) whitebait, whole and lightly rinsed
- 2 large eggs
- 3/4 cup (90 g) all-purpose flour
- 1/4 cup (60 ml) milk (or sparkling water for a lighter batter)
- 2 tbsp (30 ml) finely chopped chives or parsley
- 1/2 tsp (2.5 g) kosher salt
- Freshly ground black pepper to taste
- 3 tbsp (45 ml) butter or neutral oil for frying, plus extra as needed
- Lemon wedges to serve
- Optional: simple aioli or tartare sauce for serving

Instructions

1. In a bowl, beat the eggs and milk together. Whisk in the flour until just combined to form a thick batter; season with salt and pepper and fold in the chopped chives or parsley.
2. Gently fold the whitebait into the batter, taking care not to break the fish. Heat a large nonstick skillet over medium heat and add 1 tbsp (15 ml) butter or oil.
3. For each fritter, spoon about 2–3 tbsp (30–45 ml) of the whitebait mixture into the skillet, spacing them apart. Use the back of the spoon to gently flatten each mound into a 3-inch (7–8 cm) pancake.
4. Cook the fritters 2–3 minutes per side, or until golden brown and set, adding more butter or oil to the pan as needed between batches.
5. Transfer cooked fritters to a paper-towel-lined plate to drain briefly. Keep warm in a low oven if cooking in multiple batches.
6. Serve the whitebait fritters hot with lemon wedges and optional aioli or tartare sauce.