Rinse the whitebait in a sieve, running cold water through them. Leave to drain while preparing batter. Beat egg and milk, whisk in flour until smooth, adding salt and pepper. The batter should be of ...

This is serious decadence — two whitebait fritters with a piece of fresh sauteed snapper sandwiched between, and a deliciously rich caper and egg mayonnaise to bring it together.

If you're like me, traveling always means having culinary adventures along the way, tasting foods you may never have even ...

Whenever I’m in NZ during whitebait season I eat them by the truckload, mostly in fritters and I always have done. My partner always brings up a few kg to London every Christmas (approved by UK ...

As they are frozen produce, whitebait are available all year. There are concerns about the sustainability of whitebait because they are harvested in large quantities, which puts pressure on stocks.

250ml oil - I use grapeseed oil as I think it gives the best results Lemon juice, to taste 400g whitebait, washed in ice-cold, salty water, then dried Groundnut oil, for deep-frying ...

Fritters can be stored in the fridge for up to three days, or frozen and kept in a well-sealed bag for up to three months. Make sure they are piping hot when reheated.

From blink-and-you'll-miss them vegetables such as ramps, which New Yorkers covet like the latest tech gadget every April, to whitebait fritters in New Zealand, these are dishes worth shaping your ...

Local seafood offerings include green-lipped mussels, fish and chips, whitebait fritters and bluff oysters. You'll also find roast lamb on most Auckland menus. And for dessert, you can't go wrong ...