serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2 eggs, separated
- 2 tbsp olive oil
- 250 g New Zealand whitebait
- Sea salt
- Lemon wedges, buttered white bread and sea salt, to serve
Instructions
Beat the egg whites in a bowl until frothy. Add the egg yolks and stir together. Fold in the whitebait.
Heat the olive oil in a frying pan over medium-high heat. Spoon in heaped tablespoons of the whitebait mixture and cook until golden on one side and then flip and cook for another minute. Serve hot with a squeeze of lemon and slices of buttered white bread.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Rachel Lane. Creative concept by Belinda So.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
