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No-one makes better whitebait fritters than Robin Fullmer.
Period.
Especially at 4:30 am when you’ve been invited around to watch an All Blacks game in the northern hemisphere on their massive plasma TV screen.
But these folk on the Nelson market come a close second.
There are, in fact, 2 whitebait fritterers.
One outfit does fried bacon and eggs and fizzy drinks and similar, with whitebait as a sideline.
These folks are purists.
West Coast whitebait. No flour in the batter. Real butter on the bread. Olive oil from our friends at Kakariki Olives. Squeeze of fresh lemon.
Yummy.
And get this – I got a slice of wholemeal bread from the organic baker and asked to have my fritter on it.
Pay for it ($7) and she gives me $1 back.
Huh?
“Well, you brought your own bread” she said “It’s only fair…..”
Mainz Daily Photo 
>Looking a this makes me want to have it it looks nice i cant wait to have some.
>It looks very interesting..
>Very nice couple in the picture above, I think they have the necessary to be happy together: good food and love. By the way, very nice post, I always come across the blog and enjoy the style that you print here.
>I've never see this thing about whitebait and I guess that i could not eat this but where is from this recipe? or how is that you cooked it?
>I'm thinking whitebait must be fish but it sounds like bait which doesn't make my mouth water. Perhaps a bit of clarification is needed here JB. V
>Okay, I had to look up whitebait and the recipe for fritters. Do you really cook them whole with the heads on? It reminds me a little bit of smelt, but obviously quite different. Sounds good, and I wonder how they taste.