Whitebait Fritters

(Photo by Fraser Lewry/Flickr)

Serves 4.


250 g/8 oz whitebait
1 egg
125 ml/4 fl oz/1/2 cup milk
60 g/2 oz/1/2 cup flour
salt and pepper to taste
oil for shallow frying
lemon wedges for serving


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 a thin, pouring consistency. When ready to cook, mix in the whitebait. Have the oil heated in a heavy frying pan. Drop tablespoons of fritter mixture into the hot oil, not too many at one time. Cook quickly until undersides are golden, then turn and cook other side. Lift out on slotted spoon onto paper towels and cook in batches until all are done. Serve hot with wedges of lemon.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)