25 August 2005

The wait is over for lovers of New Zealand whitebait now that this season's catch is available in Auckland.

Auckland Fish Market Manager Nigel Thomas says, as is the case with the oyster season, whitebait lovers eagerly await their taste of this quintessential New Zealand delicacy.

"While whitebait aficionados tend to fall into either the South Island West Coast, South Island or North Island whitebait camps, with each swearing that their favourite tastes best, the truth of the matter is that it all tastes great."

Mr Thomas says that, regardless of people's preferred whitebait source, everyone agrees that it is best to keep things simple when it comes to cooking the fish: "you can't beat a well executed whitebait fritter!" (See the whitebait fritter recipe below.)

Whitebait is available at Pacific Catch and Ocean Discovery at the Auckland Fish Market, retailing for $99 a kilo.

Whitebait fritters drizzled with lemon infused avocado vinaigrette
Serves 2 - 4

Ingredients
200g whitebait
Sea salt
Cracked black pepper
3 eggs (beaten)
Lemons
Chopped parsley (optional)
Fresh flat leaf parsley

Dressing
Lemon infused olive oil
Cider vinegar
Castor sugar
Avocado oil
A little flour (for binding)
Butter (for cooking)

Method
To a medium sized bowl add the whitebait and the beaten eggs. Mix well together. Add seasoning and the chopped parsley. If required, add a little flour to bind.

Add to a pan a little olive oil and a touch of butter. Spoon the fritter mixture into the pan a little at a time. Cook until golden brown and remove from pan and keep warm in the oven until all fritters are cooked.

Mix a little lemon infused olive oil, cider vinegar, castor sugar, salt and pepper together. Add the avocado oil to taste.

Serve the fritters on a warm plate, drizzle with the vinaigrette and drizzle a little avocado oil to highlight and garnish.

Enjoy.