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NZ whitebait fritters with Tartare sauce


  • Toss the whitebait with the eggs and a little seasonings. Set aside.
  • To make the Tartare sauce, combine the onion and parsley with the mayonnaise, a squeeze of lemon juice, the gherkins and capers.
  • Heat a little oil and butter in a large heavy-bottomed pan. Then briefly cook dollops of the whitebait mixture until golden on both sides. Drain the fritters well on kitchen paper towels and arrange on individual plates.
  • Serve sprinkled with the parsley, a dollop of the Tartare and a wedge of lemon on the side.


  • 500 gm whitebait
  • 2 large eggs
  • sea salt & freshly ground pepper
  • 1 tspn chopped red onion
  • 1 tspn chopped parsley
  • 1 cup mayonnaise
  • 2 lemons
  • 1 tspn finely chopped gherkins
  • 1 tspn chopped capers
  • olive oil
  • a good knob of butter
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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