Entree: New Zealand – South Island – Whitebait Patties (Crispy pan-fried fritters of local whitebait bound with egg and light 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 20 min

Total 30 min

Ingredients

- 12 oz (340 g) fresh whitebait, drained and lightly patted dry
- 4 large eggs
- 1/4 cup (30 g) plain (all-purpose) flour
- 2 tbsp (30 ml) milk
- 2 tbsp (30 ml) finely chopped spring onion (about 1 large)
- 2 tbsp (8 g) finely chopped fresh parsley or chives
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- Zest of 1 lemon (optional)
- 3 tbsp (45 ml) unsalted butter, divided
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl beat 4 large eggs with 2 tbsp (30 ml) milk until just combined. Stir in 1/4 cup (30 g) plain flour until smooth and slightly thickened.
2. Fold in 12 oz (340 g) whitebait, 2 tbsp (30 ml) chopped spring onion, 2 tbsp (8 g) chopped parsley or chives, 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) pepper and lemon zest if using. Mix gently to avoid breaking the fish.
3. Heat a large nonstick skillet over medium heat and add 1 tbsp (14 g) butter. When foaming, drop about 2–3 tbsp (30 to 45 ml) of the whitebait mixture per patty into the pan to form 3–4 inch (7.62 to 10.2 cm) patties, leaving room to cook in batches. Press lightly to even out.
4. Cook patties until golden and set on the underside, about 2–3 minutes, then carefully flip and add another 1/2 tbsp (7 g) butter to the pan as needed. Cook the second side 2–3 minutes until golden and cooked through.
5. Transfer cooked patties to a warm plate lined with paper towels briefly to drain. Repeat with remaining mixture, adding remaining butter in batches.
6. Serve hot with lemon wedges and optional crusty bread or salad on the side.

1. In a large bowl beat 4 large eggs with 2 tbsp (30 ml) milk until just combined. Stir in 1/4 cup (30 g) plain flour until smooth and slightly thickened.
2. Fold in 12 oz (340 g) whitebait, 2 tbsp (30 ml) chopped spring onion, 2 tbsp (8 g) chopped parsley or chives, 1/2 tsp (2.5 g) salt, 1/4 tsp (1 g) pepper and lemon zest if using. Mix gently to avoid breaking the fish.
3. Heat a large nonstick skillet over medium heat and add 1 tbsp (14 g) butter. When foaming, drop about 2–3 tbsp of the whitebait mixture per patty into the pan to form 3–4 inch patties, leaving room to cook in batches. Press lightly to even out.
4. Cook patties until golden and set on the underside, about 2–3 minutes, then carefully flip and add another 1/2 tbsp (7 g) butter to the pan as needed. Cook the second side 2–3 minutes until golden and cooked through.
5. Transfer cooked patties to a warm plate lined with paper towels briefly to drain. Repeat with remaining mixture, adding remaining butter in batches.
6. Serve hot with lemon wedges and optional crusty bread or salad on the side.