Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.


Whitebait Fritters

Brunch | Pan-Frying


This recipe is made in New Zealand during the brief season when whitebait is available. In Australia it’s often seen on Italian restaurant menus as ‘neonata’ (meaning ‘new born’) and is usually made with frozen Chinese whitebait. If using frozen whitebait, thaw it in the fridge overnight.


Serves 6 as an entrée

1 cup plain flour 
1 egg, lightly beaten
1 tablespoon olive oil, plus extra for shallow-frying
⅔ cup water
1kg whitebait
1 tablespoon chopped flat-leaf parsley
Salt flakes, to taste
Lemon wedges, for serving

Combine flour, egg, oil, and water to form a thin batter the consistency of pouring cream; add a little extra water if necessary.

Pat whitebait dry, then fold through the batter.

Heat oil in a frying pan.

Working in batches, add tablespoonfuls of the whitebait mixture to the oil and cook for about 2 minutes each side, until well coloured. Set aside on paper towel to drain.

Arrange on a platter, sprinkle with parsley and salt and serve with lemon wedges.

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