Flourless whitebait and egg fritters
Simple whitebait and egg fritters, fried in batches until golden. The fish-to-egg balance and brief cooking keep the fish in the foreground.
Whitebait is mixed with egg and fried as small fritters in this straightforward New Zealand preparation. This version follows the flour-free style: dry the fish well, mix gently, and cook the fritters in batches.
Ingredient allergens
Allergen listDocumented presence
-
Fish
Whitebait
Ingredients without verified allergen data 4
Ingredients without verified allergen data: Eggs, Salt, Black pepper, Neutral oil.
Method
- 01
Prepare the mixture
Drain the whitebait very well and pat it dry. Lightly beat the eggs in a bowl; mix in the salt and black pepper, then gently fold in the whitebait.
Ready to continue when: The fish is distributed through the mixture, with no liquid pooling at the bottom of the bowl.
- 02
Fry the fritters
Heat the neutral oil in a large pan over medium heat. Spoon in small portions of the mixture to make thin fritters; fry in batches for 3 minutes on each side, without pressing them as you turn them.
Ready to continue when: Each fritter is golden on both sides and the egg is set; the oil sizzles gently without smoking.
6 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.