Kiwi Klassic - Whitebait fritters

You know you are an honoured guest in a Kiwi house when you are served whitebait fritters.

I remember one of my first trips to PDC’s family nearly ten years ago; I was served them as an arrival ‘nibble’ with a fabulous glass of off-dry local Riesling. I remember seeing the little fishes eyes googling me as I devoured the warm fish fritter. They are softly textural, slightly fishy and salty, but mostly a bright fresh taste of the sea, just like a good oyster.
I definitely ate more than my share; I had no idea of the costly nature of whitebait, and I have since learnt it’s available in the local supermarket freezer chest for $120 per kilo. Whitebait fritters are especially expensive because of the way they are served, no mucking about, the baby fish, egg and some flour, into a very basic batter and then a hot pan, served warm. Not served like caviar or other delicacies, as just a garnish, the produce is the main ingredient and star.

This whitebait is from a ‘trench’, the term used for the permitted whitebait fishing spot, near the mouth of the Hokitika river on the west coast of New Zealand’s south island.

Whitebait are sprat galaxiid, if you happen to see Hunger for the Wild, a Kiwi series from the chefs and owners of Wellingtons Logan Brown Restaurant, you should watch the whitebait episode, just intriguing. Note: this is nothing like what we call whitebait in Australia, this recipe is only relevant for the true kiwi classic.

New Zealand whitebait fritters
About 400g New Zealand whitebait
3 whole eggs
1 tbsp plain flour
S+P

Whisk the eggs until foamy and then add the flour to create a simple batter

Add the flour and a little S+P, mix, essentially you are trying to get the texture right, add a little more flour if it is too wet
Add the white bait and then spoon onto a buttered hot pan
Fry until golden and serve warm with a squeeze of lemon and a little sprinkle of salt


Thanks to PDCs Mum for the recipe and cooking demonstration.