Pastries and dough-based dishes
A springtime favorite in New Zealand’s coastal villages, this recipe mixes tiny whitebait into beaten egg batter and fries it in butter until golden. Whitebait is seasonal and scarce, making this dish special.
Add the flour and salt to the beaten egg and whisk until smooth. Gently fold in the drained whitebait.
Heat the butter in a skillet until foaming. Spoon in large portions of batter and fry for 2 minutes per side, until golden.
Transfer the fritters to paper towels to drain excess fat. Squeeze lemon wedges over them and serve hot.
Do not overmix the batter; gently folding with a spoon is enough to keep the fish intact. Allergens: Contains egg, fish, and wheat (gluten).
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