Mangu

whitebait-fritters

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Whitebait Fritters are a popular seafood dish in New Zealand, made from the tiny, immature fish known as whitebait. The fish are typically mixed into a light batter, then fried until golden brown, often served with a side of fresh lemon or tartare sauce. The fritters are usually thin and crispy, with the small, delicate fish providing a unique texture and flavor. This dish is particularly popular during the whitebait season, from September to November.

whitebait

Recipe

Ingredients:

  • 200g whitebait

  • 2 large eggs

  • Salt and pepper to taste

  • Olive oil for frying

  • Lemon wedges for serving


Instructions:

  1. Rinse the whitebait under cold water and pat dry with a paper towel.

  2. Crack the eggs into a bowl and beat lightly. Season with salt and pepper.

  3. Add the whitebait to the beaten eggs and stir until the fish are coated in the mixture.

  4. Heat a small amount of olive oil in a frying pan over medium heat.

  5. Using a spoon, drop small amounts of the whitebait and egg mixture into the pan.

  6. Fry the fritters for about 2 minutes on each side, or until golden brown and crispy.

  7. Remove the fritters from the pan and drain on paper towels.

  8. Serve hot with lemon wedges.