New Zealand Whitebait Fritters

 

Ingredients 

250 g NZ whitebait drained and gently washed

½ cup self raising flour

2 eggs lightly beaten

1 tablespoon water

1 spring onion slice very thinly

1 juice of one lemon or lemon pepper seasoning if you have no fresh lemons

salt and freshly ground pepper

1 tablespoon butter

a handful parsley chives, cress and rocket for garnish

 Instructions

Drain your whitebait in a colander. Set aside.

In another bowl, sieve the flour. Make a well and add the beaten eggs with a dash of water, then mix into a smooth, thick batter.

Now gently fold in the whitebait, sliced spring onions and lemon juice (or lemon pepper). Season the mixture with salt and pepper.

Melt butter in a good quality, heavy pan and place a large spoonful of the fritter mixture in the pan. Shape into round fritters and cook until the egg is set or until golden on one side (use egg-flip to peek under). You do not need to wait for the fish to go white. Then gently flip over as you would an omelette and cook the other side for 20 seconds.

Notes

This recipe makes 2 big fritters or about 6 medium fritters. Serve the fritters with freshly ground salt and pepper, more freshly squeezed lemon, aioli or tartare sauce plus a garnish of green goodness as you feel.

For a typical kiwi whitebait meal on the go, serve between two thick buttered slices of fresh white bread.

Tip: Use shallot instead of spring onion if you like.