A springtime favourite in New Zealand's coastal towns, tiny whitebait are folded into a whisked egg batter and pan-fried in butter until golden. Its seasonal, hard-to-find whitebait is what makes this dish a treat.
Whisk the flour and salt into the beaten eggs until smooth, then gently fold in the drained whitebait.
Heat the butter in a pan until foaming, then spoon in large scoops of batter and fry for 2 minutes per side until golden.
Drain the fried fritters on paper towel to remove excess oil, then squeeze the lemon slices over them and serve hot.
Do not overmix the batter — gently folding with a spoon is enough to keep the whitebait whole. Allergens: contains egg, fish, gluten (wheat).
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