Whitebait Fritters

Handle the delicate whitebait very gently. Place the tiny fish in a colander and rinse briefly under cold running water. Drain thoroughly and spread on paper towels to absorb excess moisture. Wet whitebait will not bind properly and will cause the fritters to steam.

In a bowl, lightly beat the eggs with the flour, salt, and white pepper until just combined. Do not overmix; the batter should be minimal, just enough to bind the fish together. This is not a thick batter but a light egg wash that showcases the whitebait.

Fold the drained whitebait gently into the egg mixture. Stir just enough to coat the fish evenly. The whitebait should be the star, held together by the thinnest possible binding of egg. Too much batter obscures the delicate fish flavour.

Melt one tablespoon of butter in a non-stick pan over medium heat until it foams but does not brown. Spoon portions of the whitebait mixture into the pan, pressing gently into flat rounds about ten centimetres across and one centimetre thick.

Cook the fritters for two to three minutes per side without pressing or disturbing them. Flip only once when the bottom is golden and set. The second side needs only two minutes. The fritters should be golden, lacy, and held together but not dense.

Serve the whitebait fritters immediately on slices of fresh buttered white bread with a generous squeeze of lemon. In New Zealand, whitebait fritters are a seasonal delicacy enjoyed in spring, treasured for their sweet, delicate flavour and feathery texture.