Ingredients
- 1/4 cup (30 g/1 oz) self-raising flour
- 1/4 cup (30 g/1 oz) plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 egg, lightly beaten
- 1/4 cup (60 ml/2 fl oz) dry white wine
- 2 teaspoons chopped fresh flat-leaf parsley
- 1 clove garlic, crushed
- 1/2 small onion, grated
- 200 g (6 1/2 oz) New Zealand whitebait
- olive oil, for shallow-frying
- lemon wedges, to serve
Method
1. Sift the flours, bicarbonate of soda, 1 teaspoon of salt and some freshly ground black pepper into a large bowl and make a well in the centre. Gradually add the combined egg and wine, whisking to make a smooth lump-free batter. Stir in the parsley, garlic, onion and whitebait. Cover and leave for 20 minutes.
2. Heat 2.5 cm (1 inch) of oil in a heavy-based frying pan to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Drop tablespoons of batter into the oil, cooking 4 or 5 at a time. When the batter is puffed and bubbles appear on the surface, carefully turn with a long-handled slotted metal spoon and cook the other side. Drain on crumpled paper towels and repeat with the remaining batter. Serve with lemon wedges.
