Classic New Zealand Whitebait Fritters
Whitebait fritters are considered a delicacy in New Zealand and they are the most popular way of preparing whitebait
The batter is made from eggs and flour, to which fry fish is added, then seasoned with salt and pepper, but purists will advise to limit the use of flour and just use egg whites instead of whole eggs as too much eggs, flour, and spices can interfere with the taste of fish.
These fritters can be consumed as a snack, enjoyed as an appetizer, or even a main meal when paired with a fresh salad on the side.
RECIPE INGREDIENTS
whole eggs
200g Whitebait
1 pinch Sea salt flakes
1 to taste Ground black pepper
2 tablespoons Oil
2 teaspoons Butter
2 Lemons
DIRECTIONS ON HOW TO MAKE CLASSIC NEW ZEALAND WHITEBAIT FRITTERS
In a bowl, beat the eggs until they are light and frothy. Add the whitebait with a generous pinch of salt and plenty of fresh pepper. Mix well. Under medium heat, heat the oil and butter together.
When the butter starts to bubble and spit, add the egg and whitebait mixture in even tablespoonfuls (about five-six at a time) and cook for one-two minutes, then flip each fritter and cook the other side.
Remove when cooked. Continue cooking in batches until the mixture is finished. Serve at once with fresh lemon wedges.
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Ingredients
whole eggs
200g Whitebait
1 pinch Sea salt flakes
1 to taste Ground black pepper
2 tablespoons Oil
2 teaspoons Butter
2 Lemons
Instructions
- In a bowl, beat the eggs until they are light and frothy. Add the whitebait with a generous pinch of salt and plenty of fresh pepper. Mix well. Under medium heat, heat the oil and butter together.
- When the butter starts to bubble and spit, add the egg and whitebait mixture in even tablespoonfuls (about five-six at a time) and cook for one-two minutes, then flip each fritter and cook the other side.
- Remove when cooked. Continue cooking in batches until the mixture is finished. Serve at once with fresh lemon wedges.
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Ingredients
whole eggs
200g Whitebait
1 pinch Sea salt flakes
1 to taste Ground black pepper
2 tablespoons Oil
2 teaspoons Butter
2 Lemons
Instructions
- In a bowl, beat the eggs until they are light and frothy. Add the whitebait with a generous pinch of salt and plenty of fresh pepper. Mix well. Under medium heat, heat the oil and butter together.
- When the butter starts to bubble and spit, add the egg and whitebait mixture in even tablespoonfuls (about five-six at a time) and cook for one-two minutes, then flip each fritter and cook the other side.
- Remove when cooked. Continue cooking in batches until the mixture is finished. Serve at once with fresh lemon wedges.