Whitebait Fritters
This is the great Waikato whitebait fritter recipe as passed down from generation to generation. It seems from a recent visit to be the standard West Coast one, too.
| 500g |
Whitebait |
| 4 |
Eggs |
| 1- 2 heaped dessertspoons |
Flour (less flour, more tradition) |
| 1 teaspoon |
Salt |
| 1 teaspoon |
Fresh ground Black
Pepper |
| 1/2 teaspoon |
Baking Powder (frowned
on by purists) |
| For squeezing |
Lemon |
- Beat together eggs, flour, salt
and baking powder until smooth
- Carefully drain whitebait. Excess
juice will produce fritters with a lump of fish in the centre and acres of
eggy stuff around the outside. Which you don't want...
- Combine fish and batter.
- Heat frying pan.Add a generous
quantity of oil (or lard or dripping). Bring to just on smoking and turn the
heat down to about 1/2 to 2/3 of full.
[The aim is to get the outside of the
fritters golden brown without leaving raw bits in the middle or soaking the whole affair in fat. Know your stove. Hint. I use a heavy base pan, and turn the element on to low until the pan has heated right through. If you don't do this, the early fritters can be burned near the middle of the pan and raw near the outside.]
- Drop spoonfuls of batter into
the pan. Turn when brown on one side and cook for a minute or two on the other.
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