Whitebait Fritters

Method

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1. Pat the whitebait dry on paper towels. If frozen, thaw them completely in a sieve and drain well.

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2. Whisk the eggs with the salt and pepper for 1 to 2 minutes, until frothy and pale.

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3. Fold in the whitebait and lemon juice.

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4. Heat half the butter and oil in a large non-stick pan over medium heat until foaming.

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5. Spoon in 3 or 4 mounds, about 3 tablespoons each, and flatten slightly. Cook 2 minutes, until golden underneath, then turn and cook 1 to 2 minutes until just set.

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6. Lift onto paper towels and repeat with the remaining butter, oil and mixture, making 8 to 10 fritters.

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7. Serve at once with lemon wedges, on buttered white bread.

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Chef’s Tips

• Beat the eggs until frothy. It is what makes the fritters light.
• Cook at medium heat. Hot butter burns before the egg sets.
• Dry the whitebait well or the mixture is watery and will not hold.

Pairing Suggestions

• Buttered white bread
• Lemon wedges
• A chilled Sauvignon Blanc

Storage & Reheating

Best straight from the pan. Refrigerate up to 1 day and eat cold in a sandwich. Not suitable for freezing once cooked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.