Recipes - 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.
100g plain flour
1 ½ tablespoons of Cumin seeds lightly toasted and then ground
½ teaspoon of Ginger ground
a pinch each of salt and pepper
oil for frying
lemon wedges for serving
a bowl of Ground's Toum
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.