Whitebait fritters with chilli salt

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


  • 1 bunch red, finely sliced radishes
  • 100 gram snow-pea sprouts
  • olive oil, to drizzle
Whitebait fritters
  • 1/2 cup self-raising flour
  • 2 teaspoon baking powder
  • 4 egg-whites
  • 1 kilogram frozen small whitebait, thawed, drained well (see tip) oil, for deep-frying
  • 1/2 cup egg mayonnaise
  • 2 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • lemon wedges, to serve
Chilli salt
  • 3 teaspoon sea salt
  • 1 teaspoon dried chilli flakes
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon szechwan peppercorns


Whitebait fritters with chilli salt
  • 1
    Sift flour and baking powder together. In a bowl, beat egg-whites until soft peaks form. Lightly fold in flour mixture then whitebait.
  • 2
    Heat oil in a large, heavy-based saucepan on medium, until a little batter sizzles as soon as it is added.
  • 3
    Spoon tablespoons of fish batter into oil, in 3 batches. Cook 2-3 minutes, turning, until golden and crisp. Drain on paper towel.
  • 4
    To make Chilli Salt; using a hand processor or mortar and pestle, combine all ingredients and process to a coarse dust.
  • 5
    In a small bowl, combine mayonnaise with lemon juice and zest. Set aside.
  • 6
    Assemble Salad; in a bowl, combine radish and snow-pea sprouts.
  • 7
    Serve whitebait fritters with salt, mayonnaise, lemon wedges and salad drizzled with oil.


For the best results with these fritters, defrost the fish in a colander overnight to drain out excess moisture.

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