Simple, tasty, and perfect for your next catch.
Looking for the perfect whitebait fritter recipe? If you’ve just pulled in a fresh catch or are craving that seaside flavour, this collection of easy and tasty fritter recipes will help you make the most of your whitebait. These crispy fritters with a few creative twists will bring the best of the sea straight to your table.
Jump to the recipes!
Whitebait Fritter Sandwich By Tony
Tumeke Inanga Parati By Erihapeti
Fresh Waikanae River Fritters By Penny
The Bestest Whitebait Fritter Recipe By Kylee
Whitebait Fritter Sandwich
By Tony
This simple and delicious whitebait fritter sandwich combines fresh whitebait with a buttery fried egg mixture, served between two slices of buttered bread with a squeeze of lemon for a zesty kick. Perfect for a quick, satisfying meal!
Ingredients:
- 50 grams fresh whitebait
- 1 egg
- Pinch of salt & pepper
- 2 slices of white bread
- Spreadable butter
- Squeeze lemon
Recipe:
- Spread butter on both slices of bread.
- In a bowl, whisk the egg, then add salt, pepper, and whitebait. Mix together.
- Heat a nonstick pan over medium heat and melt a little butter in the pan.
- Pour in the eggy whitebait mixture, cooking for 1 minute on each side until golden.
- Place the fritter on one buttered slice of bread, squeeze lemon juice over the fritter, and top with the second slice of bread.
- Eat with eyes shut and enjoy ☺️
Tumeke Inanga Parati
By Erihapeti
These airy, high-rise inanga fritters are cooked to golden perfection and served with a touch of Japanese mayo and sea salt for an irresistible bite!
Ingredients:
- 3 egg whites
- 500 grams fresh Inanga (whitebait)
- Half a teaspoon of fish sauce
- One tablespoon of cornstarch
- Butter and oil to cook
- Japanese mayo to serve
Recipe:
Prepare the Egg Whites
In an oil-free, well-washed, and dried bowl, place three egg whites. Whip the egg whites into stiff peaks, then add a splash of fish sauce.
Add Dry Ingredients
Gently fold in sifted cornstarch, followed by the inanga (whitebait).
Cook the Fritters
In a cast iron pan, add 1 tablespoon of butter and 1 tablespoon of rice bran oil (or any other low-flavour cooking oil).
Heat until the mixture starts to bubble.
Spoon a dollop of the inanga mixture into the pan. Cook until browned, then flip and repeat on the other side.
Tip: Do not press the fritters flat with a spatula! Keep them high-rise and fluffy.
Serve
Serve the fritters with Japanese mayo and a sprinkle of sea salt. Tumeke!
Fresh Waikanae River Fritters
By Penny
These delicious whitebait patties are light, fluffy, and packed with flavour, perfect when served with fresh bread, butter, and a squeeze of lemon.
Ingredients:
- 300g fresh whitebait
- 2 free-range eggs
- Salt & pepper (to taste)
- 1 tablespoon flour
Recipe:
Prepare the Batter
In a bowl, beat the eggs with a fork.
Add the flour, black pepper, and a little ground salt, mixing until combined.
Gently fold in the fresh whitebait using a fork.
Heat the Pan
In a frying pan, heat some butter and a little oil over medium heat.
Cook the Patties
Pour the whitebait batter into the pan, either forming individual patties or one large pan-sized patty.
Cook for a few minutes on each side until golden brown.
Stack the cooked patties to keep warm.
Serve
Serve the whitebait patties with fresh white bread, butter, and lemon wedges for squeezing over.
The Best Whitebait Fritter Recipe
By Kylee
This fun recipe celebrates fresh whitebait, combining just three key ingredients to create perfectly crispy fritters. With no fuss and no flour, these fritters are all about the simple whitebait!
Ingredients:
- Fresh whitebait
- 1 egg
- Salt & pepper
Recipe:
Step 1: Whitebait, the star of the show (duh!). Fresh and wriggly for that extra flavour.
Step 2: One egg – and I mean ONE! This isn’t an egg festival, people. Just enough to hug those little fishies together, like a cozy blanket of goodness.
Step 3: Salt n’ Pepper – Keep it simple. No other spices or fancy ingredients have any business in here.
And that’s IT! Don’t even think about adding flour…we’re not baking bread! Flours got no place here. And NO, this is NOT an omelette – so keep your eggy ambitions in check.
The goal? Fritter perfection. Crispy on the outside, whitebait-y bliss on the inside. 🤙😍
Basic Whitebait Fritter
By Greg
A simple, no-fuss way to enjoy fresh whitebait, these golden fritters are crisped to perfection and finished with a squeeze of lemon.
Ingredients:
- 500 grams of fresh whitebait
- 2 large eggs
- 1 tablespoon of flour
- 1 teaspoon of baking powder
- 1 lemon
- Butter
- Cooking oil
- Salt
Recipe:
- In a large bowl, whisk the eggs until combined. Add the flour, baking powder, and a squeeze of lemon juice. Mix well.
- Gently fold in the whitebait, ensuring an even coat.
- Warm a frying pan over medium heat and add a generous amount of butter with a splash of cooking oil.
- Spoon the mixture into the pan, shaping into small patties.
- Cook until golden brown, then flip and repeat on the other side.
- Sprinkle with salt and serve hot with an extra squeeze of lemon.
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