Recipe: Whitebait 'Frittata'

Whitebait fritter cooking at the Port Waikato Whitebait Fritter competition. Photo / Nick Allan

When I was buying whitebait a few weeks ago a woman waiting next to me gave me this recipe. I tried it and have to say this simple idea is brilliant. The subtle whitebait flavour is the hero, while the stiff egg whites hold their shape well, suspending a good amount of ingredients.

Serves 4-6 as a pass around

• 100g whitebait
• 2 egg whites, beaten until stiff
• Salt and pepper
• 2 tbsp butter or oil
• 1 tbsp chopped chives

1. Fold the whitebait into the beaten egg white and season with salt and pepper.

2. Melt the butter in a 22cm pan. Once the butter starts to foam, pour in the mix. Reduce the heat to medium, and cook until the base is firm.

3. Gently edge a spatula under the frittata and bravely turn it over. Continue to cook until set.

4. Remove from the pan, drain on paper towel, cut into wedges and sprinkle with the chives. Serve with lemon wedges.