Spiced Whitebait with Toum
Why not try something a bit different (and lighter) than the usual whitebait fritters. The flavour of the whitebait is not overpowered by the cumin and Toum, just enhanced.
Preparation time | 5 minutes |
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Cooking time | 10 minutes |
serves 2-4 | |
Cuisine | New Zealand |
Categories | Entree |
Ingredients
Method
To toast cumin seeds, place them in a heavy frying pan (dry) and put onto medium heat. Watch carefully and shake the pan occasionally. When they smell fragrant they are done (about 3-5 minutes).
Grind the cumin in a mortar and pestle or in a clean coffee grinder.
Put flour, cumin, ginger, salt and pepper into a bowl and mix well. Tip in the whitebait and toss until well covered. Lift them out and shake off the excess flour.
Heat the oil in a heavy frying pan.
Fry the whitebait in batches for 2 to 3 minutes.
Drain briefly on paper towels then tip onto a warm serving platter.
Serve with lemon wedges and a small bowl of Toum for guests to help themselves.
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