Whitebait Patties Food

WEST COAST WHITEBAIT PATTIES

West Coast Whitebait Patties image

Whitebait is a bit of a delicacy in New Zealand, and whitebait from the West Coast of the South Island is the best. The idea is to have more whitebait than batter, however it you go to a restaurant you will probably find that it's the other way round! West Coasters also serve them with mint sauce which is very tasty. Another thing to do is heat the oven to 50degrees C, and butter 4 slices of white bread. Put these on a plate in the oven (butter side up) and as each whitebait pattie is cooked put them on the bread. Us kids used to fight over the bread at the end as it tastes yummy(strange but true).

Provided by LilKiwiChicken

Categories New Zealand

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 eggs, beaten
1/2 cup milk
3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
500 g whitebait
2 tablespoons light vegetable oil (for frying) or 2 tablespoons butter (for frying)

Steps:

Beat the eggs in a large bowl, then mix in the milk.
Season with salt & pepper to taste.
Lightly beat through the flour & baking powder to ensure there are no lumps. Add the flour slowly - the mixture should be thick & runny but not too gloopy.
In a colander, rinse the whitebait and pick out any river stones or other debris.
Drain, and mix into the egg mixture until well combined.
Heat a frying pan on medium-high heat, and once heated, add the butter/olive oil.
Drop in dessert-spoonfuls of the whitebait mixture, and cook until the pattie is set (& starts to go golden on the underside). The whitebait will normally have gone white at this stage.
Turn, and cook on the other side until golden.
Keep warm in the oven until ready to serve, in my house they get eaten as fast as they are cooked!

Nutrition Facts : Calories 148.3, Fat 8.1, SaturatedFat 1.6, Cholesterol 108.6, Sodium 202.7, Carbohydrate 13.2, Fiber 0.4, Sugar 0.2, Protein 5.4

WHITEBAIT PATTIES

Whitebait Patties image

That great NZ delicacy... Here is a recipe for REAL whitebait patties that are all whitebait and very little else.

Provided by Missy Wombat

Categories Lunch/Snacks

Time 15m

Yield 1 batch

Number Of Ingredients 6

Ingredients

1/2 lb whitebait
4 eggs
salt and pepper
1 teaspoon baking powder
1/2 cup beer
oil, for frying

Steps:

Beat together all ingredients except for the whitebait.
Add the whitebait.
Drop tablespoons of the mixture into a frypan at a medium heat, adding more oil as needed.

Nutrition Facts : Calories 347.4, Fat 19.9, SaturatedFat 6.2, Cholesterol 846, Sodium 647.8, Carbohydrate 6.9, Sugar 1.5, Protein 25.7

WHITEBAIT

Whitebait image

Provided by Nigella Lawson : Food Network

Categories appetizer

Time 10m

Yield serves 2 as a main course or 4 as a starter

Number Of Ingredients 7

Ingredients

Vegetable oil, for frying
18 ounces whitebait
1/2 cup all-purpose flour
Salt and freshly ground black pepper
1 bunch fresh curly parsley
Maldon or other sea salt
Lemon wedges, for plating

Steps:

Heat the oil for frying in a deep-fat fryer to about 375 degrees F.
Put the whitebait and the seasoned flour into a plastic bag, and toss everything around to coat the fish.
Shake the excess flour by turning out the whole bag into a metal sieve, and then plunge the little fishes into the oil. Cook for about 3 minutes or until they look crispy and tempting - though I can see that for a squeamish generation, the idea of eating baby fish, whole, might not tempt. How wrong they are, if that's the case.
Turn them out onto paper towels, and while the fish are losing any excess oil (we want desirable crunch) throw in a small handful of parsley leaves to deep-fry; watch out, it will spit. (A splatter guard is useful. Not charming, but useful.) When they have turned a very dark green, drain and serve with the whitebait, well sprinkled with sea salt and surrounded with lemon wedges.

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