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Loading...A beloved New Zealand classic, whitebait fritters showcase tiny, delicate whole fish bound in a light, golden batter. Best enjoyed straight from the pan with a squeeze of lemon, they are a seasonal treat traditionally eaten during the spring whitebait run.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings4
Yield4 servings (about 12 small fritters)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 16 gFat
- 2.5 gSaturated Fat
- 14 gCarbs
- 0.8 gFiber
- 0.9 gSugar
- 21 gProtein
- 420 mgSodium
- 280 mgPotassium
- 95 mgCalcium
- 1.6 mgIron
- 6 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the fritter batter
- 300 g fresh whitebait, drained well
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 2 tablespoons whole milk
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 green onion, thinly sliced
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
For frying and serving
- 1/3 cup neutral vegetable oil, for frying
- Lemon wedges, to serve
- Mixed green salad leaves, to serve
Directions
- In a large bowl, whisk together the eggs and milk until smooth. Sift in the flour and add the salt and pepper, whisking just until a thin, lump-free batter forms.
- Gently fold the drained whitebait, chopped parsley, and sliced green onion into the batter. Let the mixture rest for 5 minutes so the flour can fully hydrate.
- Heat the vegetable oil in a heavy-based nonstick or cast-iron skillet over medium heat until it shimmers and a small drop of batter sizzles immediately on contact.
- Spoon roughly 1/4 cup of batter per fritter into the pan, flattening gently with the back of the spoon to form a 4-inch round. Cook 2 to 3 fritters at a time without crowding.
- Fry for about 2 minutes on the first side, until the edges turn crisp and golden, then carefully flip and cook another 1 to 1 1/2 minutes on the second side until set and lightly browned.
- Transfer cooked fritters to a plate lined with paper towels and keep warm in a low oven while you fry the remaining batter, adding more oil as needed.
- Serve the fritters hot, straight from the pan, with lemon wedges for squeezing over the top and a simple green salad on the side.
Cook’s Notes
- Whitebait should smell clean and ocean-fresh; rinse briefly in cold water and drain thoroughly before using to avoid watery batter.
- Do not overmix once the whitebait is added—you want the tiny fish evenly distributed but still intact for the best texture.
- Test the oil temperature with a tiny bit of batter; if it browns in 30 seconds, the pan is ready.
- For an even lighter fritter, separate the eggs and fold in stiffly beaten whites at the end.
- Traditionally these are eaten on buttered toast with lemon; white bread or sourdough both work beautifully.
