Friday, September 17, 2010
Buying it, from the very nice lady at Wellington Trawling Sea Market, 220 Cuba St, was the easy part (they have parking, the whitebait came in that day, and Harvey had given me his card). When it came to cooking it, I tried to get instructions.
My mistake. I must have asked last year too, but it all worked fine for one person. For 200 grams I think the batter must have taken only one egg, milk, a little self-raising flour and a generous bit of salt. (Because whitebait come from fresh water, they aren't salty, so they need it. But Harvey reckons pepper is a no-no, it's too strong and changes the flavour.)