Dish

Whitebait Fritters

The dish is made by mixing whitebait with flour, eggs, and milk to form a batter, then deep-frying the mixture until crispy and golden brown. The fritters are often served with lemon wedges and tartar sauce. Whitebait fritters are a high-protein dish that is also rich in vitamins and minerals.

Oceanic cuisine› Australasian cuisine› New Zealand cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Whitebait fritters originated in New Zealand, where they are a popular dish during the whitebait season, which runs from August to November. They are often served at fish and chip shops and seafood restaurants.

Dietary considerations

Whitebait fritters are not suitable for individuals with celiac disease or gluten intolerance, as the batter is made with wheat flour. They are also not suitable for individuals with fish allergies.

Variations

There are many variations of whitebait fritters, including adding herbs or spices to the batter, or serving them with different sauces or dips.

Presentation and garnishing

Whitebait fritters are typically served on a plate or in a basket. They are often garnished with lemon wedges and parsley.

Tips & Tricks

To make the perfect whitebait fritters, it is important to use fresh whitebait and to make a light and crispy batter. The oil should be hot enough to ensure that the fritters cook evenly, and they should be served hot with lemon wedges and tartar sauce.