Cumin-fried whitebait

Cumin-fried whitebait

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

We find whitebait totally irresistible. Here, lightly seasoned with savoury cumin and deep-fried, they make a fantastically simple starter, served straight from the pan with lots of lemon wedges or a homemade preserved lemon mayonnaise.

Ingredients

Quantity Ingredient
700ml vegetable oil, for deep-frying
200g plain flour
1/2 teaspoon sea salt
3 tablespoons cumin seeds, lightly roasted, ground and sieved
1 teaspoon ground ginger
1/2 teaspoon ground white pepper
400g whitebait
brown bread and butter, mayonnaise and lemon wedges, to serve

Method

  1. Heat the oil in a deep-fryer or wok to 190°C, or until a cube of bread dropped in sizzles slowly to the top and turns golden brown in about 30 seconds.
  2. Put the flour, salt, cumin, ginger and pepper into a large bowl and mix together well. Tip in the whitebait and toss them around in the seasoned flour until they are well coated. Then lift them out and shake off any excess flour.
  3. Deep-fry the whitebait in batches for 2–3 minutes, until they are crisp and golden. Drain them briefly on paper towel, then tip into a large serving bowl and serve with fresh brown bread and butter, lots of lemon wedges and mayonnaise.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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