Geoff the Chef's Whitebait Fritters

2:56 am on 30 September 2006

The season has started and at Vinnies we have just cooked our first fresh tasty whitebait fritters. It all begins with Port Waikato whitebait which some people swear is the best in NZ and then a few weeks later on, the quality South Island west coast whitebait starts, Big Bay and also Cascade River.

Serves 4 large individual ‘omelette’ size fritters - or several small ones can be made

Ingredients

  • 240gr fresh whitebait
  • 4 eggs
  • 4 teaspoons flour
  • 8 grinds of fresh white or black pepper
  • ¼ teaspoon salt
  • 2 teaspoons chopped fresh herbs - parsley, basil, chives, chervil etc
  • 4 teaspoons butter

Method

Heat your fry pan then whisk eggs in a bowl, add flour, pepper, salt & herbs. lastly add whitebait.

Melt butter in your pan then pour the fritter mix in.

Use a fork to spread the mix evenly then turn the heat down and cook for 3 minutes, flip over and serve immediately.

Serve with: mayonnaise, tartare sauce, fresh lemon wedges, crisp salad leaves and champagne!

From Jesse Mulligan, 1–4pm

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