Matariki Whitebait Fritters with Fried Bread & Kawakawa Aioli

• Main Ingredient: Whitebait
• Prep Time: 2 hrs
• Cook Time: 10-15 mins
• Serves: 4-6
• Recipe by: Ironclad Co.

KŌEKE INANGA KAWAKAWA  
Whitebait Fritters with Fried Bread and Kawakawa Aioli

Nancye Tuisaula–Pirini, Te Whanau a Apaunui, is the Executive Chef at Te Kaahu, Te Arikinui Pullman Hotel. With over 28 years in the hospitality industry, she draws inspiration from her Māori and Samoan heritage. Nancye is dedicated to mentoring aspiring chefs and has been recognised for her contributions to Māori and Pacific cuisine.

“Matariki is a time for reflection, connection, and honouring those who came before us. While we didn’t grow up celebrating Matariki by name, we lived its values — especially kaitiakitanga — through our deep respect for the Whenua, the land,  Awa, the river, and Tangaroa, Atua of the Sea.

I was raised by two incredible fathers!  My biological daddy, Alby, and my whāngai daddy Neemia. One a diver and surfcaster during our holidays in Te Kaha, the other a net-setter often at Port Waikato and the Manukau Heads. We lived for kaimoana flounders, whitebait and kahawai, with vivid memories of camping, fishing, and cooking over open fires, lessons that shaped me as both a chef and a Māori woman. Those memories are my inheritance, humble, real, and rich with aroha.

My dish, a whitebait fritter served with fried bread and kawakawa aioli,  is my way of honouring Waitī, the Matariki star connected to freshwater and the life that flows from our rivers and streams. It’s a star that speaks to sustenance, to guardianship, and to the importance of water as a source of wellbeing.

Cooking my kai with an Ironclad pan feels like grounding this dish in legacy: strong, enduring, and made to last for generations,  just like our stories.”

— Arohanui Nancye

METHOD:

KAWAKAWA AIOLI (make first to allow flavours to infuse)

1. Steep the dried kawakawa in boiling water for at least 30 minutes.
2. Strain if needed, then combine the infusion with mayonnaise, lemon zest, juice, salt, and pepper.
3. Whisk until smooth and well incorporated. Adjust seasoning to taste.
4. Refrigerate until serving.

FRIED BREAD (prepare second so it can proof while you make the aioli)

1. In a large bowl, mix yeast, sugar, and oil with the tepid water. Let it sit in a warm place for 20 minutes until frothy and activated.
2. Add flour and mix to form a dough. Knead for 8–10 minutes until smooth.
3. Cover with a clean tea towel and leave in a warm place until doubled in size (about 45–60 mins).
4. Punch down the dough, knead again briefly, and roll or press out gently on a floured surface to approx 2cm thickness.
5. Cut into rectangles or circles roughly matching the size of your fritters.
6. Heat oil in a deep skillet to 160°C. Fry bread in batches until golden, puffed, and cooked through. Drain on paper towels.

WHITEBAIT FRITTERS (cook last, just before serving, so they’re hot and fresh)

1. In a bowl, lightly beat eggs just until the whites break down (don’t over-whisk).
2. Add whitebait, lemon zest, half the lemon juice, salt, and shichimi spice. Mix gently to combine.
3. Heat a medium Ironclad pan over medium heat. Add a small splash of oil and 1 tsp of butter per fritter. Pour approx. 100 g (around 1/3 cup) of the mixture into the pan for each fritter. Fry until golden and set on one side, then flip and cook the other side.
4. Serve immediately while hot.

To Serve:

1. Place a hot whitebait fritter inside a sliced piece of fried bread.
2. Dollop or drizzle with kawakawa aioli.
3. Optional: Serve with fresh lemon wedges and microgreens for garnish.
4. Enjoy!