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aimone

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17/12/23

14:03

Post #: 71493064
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Originally posted by aimone ↑

White bait fritters:

Beat three egg whites until stiff.

In a small bowl mix 60 to 90 gm / ½ to ¾ cup cleaned white bait with ‘some’ of the following:
The egg yolks.
One or two tablespoons of cooked roux (made by fry ½ flour and ½ butter until cooked).
One chopped spring onion.
A splash of fish sauce.
A splash of sake.
A splash of soy.
A splash Worcestershire sauce.
A teaspoon lemon zest.
A squeeze of anchovy paste.
A pinch of jerk paste.
Pepper to last.

Foil in the white bait mixture into the egg white.

In a pan fry in a little butter.

Serve with bread and salad greens.

Whitebait puffs:

One cup of whitebait with some of the following, if desired:
A squeeze of anchovy paste.
A splash of sake.
A splash light soy sauce.

Beat two egg whites until reasonably stiff.

Fold in the following:
the above white bait.
1 heap teaspoon flour.
½ teaspoon rock salt.

Spoon individual fritter into a hot pan with hot butter and oil.

Fry to your liking.

both original recipes from my database.

photo from google images.
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