Spiced Whitebait with 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.