About this Dish
New Zealand's most seasonal delicacy — tiny transparent juvenile fish (the young of several native galaxiid species) mixed with egg and pan-fried into a simple fritter. The whitebait season runs from August to November on the West Coast of the South Island, where dedicated whitebaiters stake out their spots on river mouths. Eaten simply in a white bread roll with lemon. The purity of the preparation reflects the delicacy of the ingredient.
IngredientsServes 2
🐟Fresh whitebait, 200g
🥚Eggs, 2 large
🧂Salt, a small pinch
🫙White pepper, a small pinch
🧈Butter, 1 tablespoon
🍋Lemon, 1 cut into wedges
🍞Soft white bread rolls, 2
🫙White pepper, a small pinch
Method
1
Rinse the whitebait very gently under cold water and drain well, then pat dry carefully with paper towels — excess moisture will make your fritters fall apart, so take your time here.2
Crack the eggs into a bowl and beat lightly with a fork until just combined. Season with a small pinch of salt and white pepper — whitebait is delicate, so keep seasoning minimal.3
Add the drained whitebait to the beaten egg and fold through gently so the fish are evenly coated. The mixture should look like little fish suspended in egg.4
Heat a heavy frying pan over medium heat and add the butter, letting it melt and foam without browning. A good non-stick or cast iron pan works best here.5
Spoon half the mixture into the pan to form one fritter, spreading it gently into a round about 1cm thick. Cook for 2–3 minutes until the edges are just set and the underside is lightly golden.6
Carefully flip the fritter using a wide spatula and cook for another 1–2 minutes on the other side — you want it just cooked through but still tender, not rubbery. Repeat with the remaining mixture.7
Slide each fritter straight into a soft white bread roll, squeeze over fresh lemon juice, and eat immediately while hot.User Reviews
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