Whitebait Recipes

WHITEBAIT

Steps:

• Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
• Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
• Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating baby fish, whole, might not tempt. How wrong they are, if that's the case.
• Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.

CLASSIC FRIED WHITEBAIT (FRIED TINY FISH)

Steps:

• Serve hot with lemon wedges and enjoy.

WHITEBAIT FRITTERS

Steps:

• Beat the eggs with a fork in a bowl until light and frothy. Stir the whitebait into the egg mix. Add a good pinch of salt and freshly ground black pepper to taste. Mix together well.
• In a large frying pan add the oil and butter to the pan on a medium heat. When the butter starts to bubble add the egg and whitebait mixture in even tablespoonfuls and cook for one-two minutes, then flip and cook the other side until lightly golden brown.
• When cooked transfer to a warmed spare plate. Continue cooking in batches of 5-6 fritters until the mixture is finished.
• Serve with fresh lemon wedges - and slices of fresh buttered white bread for the classic traditional Kiwi serving.