Whitebait Fritters
Description
One of the truly unique specialties of New Zealand waters is whitebait. These tiny fish are a very expensive delicacy, unless you catch them yourself at river mouths in spring. I find them irresistible, and as soon as my local fish shop paints the ‘fresh whitebait’ sign across the window I just have to have them. If I could I would buy enough to fill the pan, tossing them with salt and pepper and a squirt of lemon. But to do that I’d probably have to take out a mortgage. So I make simple fritters with nothing more than fresh organic eggs, salt and pepper and then serve them with lemon wedges. Bliss!
Method
Beat the eggs in a bowl until they are light and frothy. Add the whitebait with a generous pinch of salt and plenty of fresh pepper. Mix well.
Take a large, heavy frying pan, and heat the oil and butter together over medium heat. When the butter starts to bubble and spit, add the egg and whitebait mixture in even tablespoons (about five to six at a time) and cook for one or two minutes, then flip each fritter and cook the other side. Immediately remove to a warmed plate.
Continue cooking in batches of about five or six fritters until the mixture is used up. Serve at once with fresh lemon wedges, as finger food or an entrée for four to six people.
Makes about 15 light fritters.