| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | New Zealand | New zealand, Seafood | 4 | Servings |
INGREDIENTS
| 4 | oz | Raw whitebait |
| 2 | Eggs | |
| 1 | ts | Salt |
| 2 | tb | Fresh breadcrumbs |
INSTRUCTIONS
Whitefish are tiny 2 inch white fish which are the young of a fish of the smelt family. They swim in large shoals and are netted around the New Zealand coastline. The Maori name is Inanga. 1. Beat the eggs well and then mix in the other ingredients until they are well blended. 2. Drop spoonfuls of the mixture into a pan with a thin layer of hot butter. They should be fried like pancakes. 3. Serve hot with lemon juice squeezed over the fritter. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93
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