Whitebait Fritters Recipes

WEST COAST WHITEBAIT PATTIES

West Coast Whitebait Patties image

Whitebait is a bit of a delicacy in New Zealand, and whitebait from the West Coast of the South Island is the best. The idea is to have more whitebait than batter, however it you go to a restaurant you will probably find that it's the other way round! West Coasters also serve them with mint sauce which is very tasty. Another thing to do is heat the oven to 50degrees C, and butter 4 slices of white bread. Put these on a plate in the oven (butter side up) and as each whitebait pattie is cooked put them on the bread. Us kids used to fight over the bread at the end as it tastes yummy(strange but true).

Provided by LilKiwiChicken

Categories New Zealand

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs, beaten
1/2 cup milk
3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
500 g whitebait
2 tablespoons light vegetable oil (for frying) or 2 tablespoons butter (for frying)

Steps:

Beat the eggs in a large bowl, then mix in the milk.
Season with salt & pepper to taste.
Lightly beat through the flour & baking powder to ensure there are no lumps. Add the flour slowly - the mixture should be thick & runny but not too gloopy.
In a colander, rinse the whitebait and pick out any river stones or other debris.
Drain, and mix into the egg mixture until well combined.
Heat a frying pan on medium-high heat, and once heated, add the butter/olive oil.
Drop in dessert-spoonfuls of the whitebait mixture, and cook until the pattie is set (& starts to go golden on the underside). The whitebait will normally have gone white at this stage.
Turn, and cook on the other side until golden.
Keep warm in the oven until ready to serve, in my house they get eaten as fast as they are cooked!

Nutrition Facts : Calories 148.3, Fat 8.1, SaturatedFat 1.6, Cholesterol 108.6, Sodium 202.7, Carbohydrate 13.2, Fiber 0.4, Sugar 0.2, Protein 5.4

WHITEBAIT FRITTERS

Whitebait Fritters image

These New Zealand delicacys are to die for. For only a few months a year tiny fish called Inunga (whitebait) migrate up our rivers to be scooped up into nets by keen fishermen the best way to cook them is over an open fire by the river bank. But are wonderful from frozen if you are ever in New Zealand make sure you head to the South Island west coast and try some. This is the taste of my childhood, fishing with my grandad.

Provided by kiwileese

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 egg
2 tablespoons milk
1/2 teaspoon salt
1 cup whitebait
approx 1/2 cup self raising flour
oil

Steps:

beat egg with milk and salt.
Add one cup whitebait and sufficient self raising flour to make a batter conisitency of pikelet mix.
Cook as you would cook pikelets, in a pan with a little hot oil over medium heat.

Nutrition Facts : Calories 46.5, Fat 3, SaturatedFat 1.1, Cholesterol 107.9, Sodium 623.8, Carbohydrate 0.9, Sugar 0.2, Protein 3.6

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