This recipe is created by Willie Calder and is taken from The Great New Zealand Cookbook (self published by Murray Thom, in conjunction with PQ Blackwell).
Tony Kerr, whose children are fifth-generation whitebaiters, says “There were so many favourite recipes from the book but I’ve got to say the whitebait were hard to beat. Eating fritters on the West Coast as the whitebait come out of the net and into the pan . . . come on!” He’s just as passionate about the barbecued crays from Kaikoura crayfisherman Rod Clark. “And, while we're at it, the Bluff oysters! Willie Calder would shuck them and we'd eat them.”
Ingredients
| 12 | Oysters, use Bluff oysters, clean and reserve the shells (Main) |
| 3 rashers | Bacon |
| ¾ cup | Tasty cheese, grated |
| 12 dashes | Worcestershire sauce |
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Directions
- Preheat the oven grill. Place an oyster in each oyster shell.
- Grill or fry bacon until just crispy. Chop bacon and split evenly between oysters. Add a dash of worcestershire sauce to each oyster and sprinkle cheese evenly over all 12.
- Put under a hot grill and cook until cheese has just started to bubble — oysters should only be warmed through (approx. 3 minutes).
