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Prep 10 mins
Cook 5 mins
These New Zealand delicacys are to die for. For only a few months a year tiny fish called Inunga (whitebait) migrate up our rivers to be scooped up into nets by keen fishermen the best way to cook them is over an open fire by the river bank. But are wonderful from frozen if you are ever in New Zealand make sure you head to the South Island west coast and try some. This is the taste of my childhood, fishing with my grandad.
- beat egg with milk and salt.
- Add one cup whitebait and sufficient self raising flour to make a batter conisitency of pikelet mix.
- Cook as you would cook pikelets, in a pan with a little hot oil over medium heat.