Judy's Crispy Lemon Whitebait

SpotX Wild Foods Recipe from Judith Chatterton
Prep:10 minutes Cook:1 minutes Difficulty:1

Ingrediants:

250 grams large New Zealand whitebait.
½ cup flour.
Freshly-ground pepper.
Lemon salt.
Butter.
Olive oil.

Directions:

Place whitebait on paper towels to drain.
Put flour, pepper and salt in large zip-lock bag.
Add whitebait to bag.
Shake well to coat.
Remove from bag and discard excess flour.
Heat knob of butter and oil in a frying pan until shimmering.
Dump all whitebait in frying pan at once.
Turn constantly, until golden and crispy (about 1 minute).
Serve hot or cold with a slice of lemon.

Whitebait Recipes

Simple Whitebait Fritters

Whitebait Roll

Grant's Crispy Lemon Whitebait

Great Grandad’s Recipe

Chive and Lemon Whitebait Fritters

Whitebait Soufflé

Whitebait Bites

Judy's Crispy Lemon Whitebait

Whitebait Fritter with Breadcrumbs

Whitebait
One of New Zealand’s true delicacies, whitebait’s subtle taste is hard to put into words, but the price it demands in the shops, topping $100 a kilo at times, is testimony to its popularity among gourmets.
There are some seven species of native fish whose larval phases are loosely called whitebait. During late winter and early spring, the dates determined by geographical location, whitebaiters head for the rivers, streams and coastal river mouths armed with a variety of nets to trap ‘bait.