Whitebait Fritters

Ingredients:

• 250g fresh NZ whitebait
• 3 large eggs
• 1/4 cup (30g) all-purpose flour
• 1/4 teaspoon (1g) baking powder
• 1/4 teaspoon (1g) salt
• 1/4 teaspoon (1g) freshly ground black pepper
• 2 tablespoons (30ml) milk
• 2 tablespoons (30ml) melted butter
• 1 tablespoon (15ml) vegetable oil, for frying
• Lemon wedges, for serving

Instructions:

1. In a large mixing bowl, crack the eggs and beat them lightly.
2. Add the flour, baking powder, salt, and pepper to the eggs, and whisk until smooth and well combined.
3. Pour in the milk and melted butter, and mix until you have a smooth batter.
4. Gently fold the fresh whitebait into the batter, ensuring the fish are evenly distributed.
5. Heat the vegetable oil in a large non-stick frying pan over medium heat.
6. Spoon about 1/4 cup of the mixture per fritter into the pan, spreading it out slightly with the back of the spoon.
7. Cook the fritters for 3-4 minutes on each side, or until golden brown and cooked through.
8. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil.
9. Repeat with the remaining batter, adding more oil to the pan if necessary.
10. Serve the fritters hot with lemon wedges on the side for squeezing over.

Notes:

Whitebait fritters are best enjoyed fresh off the pan. Be sure to use fresh, high-quality whitebait, as the flavor is mild and delicate. These fritters are traditionally served simply with a squeeze of lemon, but you can also accompany them with a light green salad or a dollop of tartar sauce. Store any leftovers in an airtight container in the refrigerator for up to 2 days, and reheat gently in a pan before serving.