Depot Eatery ★ 4.7
Depot is Al Brown's no-reservations Federal Street eatery under the Sky Tower in Auckland CBD. Charcoal grill, raw bar, communal high-top seating.
Signature: Snapper sliders, Tuatua fritters, Oysters from the bar
History
Whitebait (juvenile galaxiids) was harvested by Maori for centuries before European arrival, with traditional fishing on West Coast rivers. The fish became commercially expensive through the 20th century and is now a strictly regulated seasonal fishery running August to November. The fritter form (eggs bound with whitebait, fried) became the dominant preparation, with purists arguing for egg whites only to avoid masking the fish. Auckland menus serve them seasonally; the fritter remains a national treasure when in season at NZD $35-60 a plate. Whitebait have been in commercial decline; sustainability advocates argue for tighter quotas.
Common allergens: Egg, Fish
Make it at home
Ingredients
- 200g fresh whitebait (or fresh-frozen)
- 3 large eggs
- 1 tbsp flour
- Sea salt, cracked black pepper
- 2 tbsp butter for the pan
- 1 lemon, halved
- Soft white bread, buttered, to serve
Method
- Whisk eggs lightly with flour, salt and pepper.
- Fold whitebait through the egg mixture, distributing fish evenly.
- Melt half the butter in a small non-stick pan over medium heat.
- Pour in half the fritter mixture. Cook 1-2 minutes until set on the bottom, then flip and cook 30 seconds more.
- Slide onto buttered bread, squeeze lemon over, fold in half.
- Repeat for the second fritter with remaining butter and mixture.
Tip from the editors. Purists use only egg whites so nothing competes with the whitebait. Either way, the fritter must be eaten the second it leaves the pan.
Where to eat whitebait fritter
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