Auckland Fish Market's manager, Nigel Thomas, says: "Aficionados tend to fall into either the South Island West Coast, South Island or North Island whitebait camps, with each swearing that their favourite tastes best - the truth of the matter is that it all tastes great."
Whitebait is selling at the
market for around $130 a kilo and is available at some fish-supply stores and supermarkets.
Thomas says the best cooking technique is to keep it simple. The Dish likes the little critters sizzled Spanish-style in hot olive oil, with a touch of garlic and parsley, or try this dressed-up fritter recipe supplied by the Auckland Seafood School at the market.
Whitebait fritters drizzled with lemon-infused avocado vinaigrette
* Serves 2-4
700g whitebait
Sea salt
Cracked black pepper
3 eggs (beaten)
Lemons
Fresh flat-leaf parsley
Lemon-infused olive oil
Cider vinegar
Castor sugar
Avocado oil
A little flour (for binding)
Butter (for cooking)
1. To a medium-sized bowl add the whitebait and the beaten eggs. Mix well together. Add seasoning and the chopped parsley. If required, add a little flour to bind.
2. Add to a pan a little olive oil and a touch of butter. Spoon the fritter mixture into the pan a little at a time. Cook until golden brown, remove from pan and keep warm in the oven.
3. Mix a little lemon-infused olive oil, cider vinegar, castor sugar, salt and pepper together. Add the avocado oil to taste.
4. Serve the fritters on a warm plate, drizzle with the vinaigrette and a little avocado oil.
