Whitebait Fritters

9:00 pm on 27 September 2004

I'd always make the batter and add what I consider the right amount to the whitebait. The right amount being determined by the number you are serving versus the amount of whitebait you have at your disposal. I prefer whitebait just held together by crisp batter. The remaining batter will keep or you can throw it away.Whitebait fritters are best served with whitebread and butter, beer and nothing else. 

Batter 1:-

  • 125g flour
  • salt
  • 1 Tbl oil
  • 150ml warm water
  • 1 egg white

Sift together flour and salt.

Make a well in the centre and add oil and water and beat well.

Let stand at least one hour.

When it is time to cook, beat the egg white to a stiff fluff and fold in.

Add as much batter to the whitebait as you feel appropriate or to suit the number gathered!

Cook in half butter half oil mixture

Batter 2:-

  • 1 ¾ cups self raising flour
  • ½ tsp salt
  • pepper
  • 2 eggs
  • 1 cup milk
  • 1 dessertspoon of melted butter.

Combine and beat until smooth.

Batter 3:-

  • ¾ cup flour
  • ½ tsp baking powder
  • salt/pepper

Add beer and beat to make a stiff batter.

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