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Yield: 4
Ingredients
- 4 size 7 eggs, separated
- 400g whitebait
- 1/2 cup plain flour
- salt
- butter
Method
Beat egg whites until stiff but not dry.
Toss whitebait in flour seasoned with salt and then mix with egg yolks.
Fold the egg whites into the whitebait mixture.
Heat a frying pan and wipe over with a little butter.
Cook large spoonfuls of mixture until golden on both sides and cooked right through.
Serve whitebait patties warm with a squeeze of lemon - I like mine wrapped in slice of buttered bread!
If you catch your own whitebait then 400g is a perfect serving for 4 people.
If you have to buy it then you may need to adjust quantities to fit your budget.
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I’ve tried more than several whitebait fritter recipes and this will be my new favourite. I halved the recipe and it still worked really well. For those of you who don’t like the whitebait looking at you, this recipe is perfect as the batter, with its beaten egg whites, hides their little faces quite well!
Helen, you are a true West Coaster to cook your whitebait this way. We always have maintained that the egg and as little flour as possible should only just hold the patties together, and they must be cooked in butter. The star of the dish is, of course, the whitebait!