Fried Whiting with Smoked Eggplant and Caperberries

You can replace the whiting with another fish of your preference or stick to fillets if that’s more your style.
By Tania Cusack
Fried Whiting with Smoked Eggplant and Caperberries

Fried Whiting with Smoked Eggplant and Caperberries
 
Prep Time
Cook Time
Total Time
 
You can replace the whiting with another fish of your preference or stick to fillets if that's more your style.
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • 2 pieces of fish per person ½ to a kg, cleaned and scaled
  • ½ cup of gluten free flour ( or plain)
  • 4 Tablespoons of cumin
  • 1 tablespoon smoked salt
  • 4 Tablespoons of Sesame seeds
  • 1 cup of oil for frying ( vegetable, nut or grapeseed)
  • 1 eggplant ( approx 250gm – 8oz)
  • 1 x can drained chickpeas ( 400gm – 7oz)
  • ¼ cup of lemon juice
  • ½ cup tahini ( sesame paste- from supermarkets)
  • 1 Tablespoon ground cumin
  • ½ teaspoon smoked salt
  • 1 punnet of cherry tomatoes 1 Tablespoon olive oil
  • 1 teaspoon lemon zest
  • pepper
  • ½ bunch of parsley or coriander roughly chopped
  • Caperberries
Instructions
  1. Put the eggplant over an open gas flame turning occasionally until the skin is charred. (Approx 10 minutes). Pop the eggplant into the oven for another 10 minutes until very soft (this can also be done under a grill). Peel off the dark skin, keeping any juice. Tip the eggplant into a food processor or a blender and add the chickpeas, lemon juice, cumin salt and tahini and blend until smooth. Add more smoked salt and lemon juice after tasting if necessary
  2. Cut the tomatoes into ½’s or ¼’s. Toss in the olive oil and lemon zest and put onto a tray and roast till just softening. Put aside
  3. Dry the fish. Mix all of the dry ingredients in a container and toss the fish till coated. Preheat the oil and fry the fish on high till brown and crispy. Drain on absorbent paper.
  4. Serve the fish with some of the eggplant puree, roast tomatoes tossed with the chopped parsley or coriander and Caperberries

Tania Cusack

After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.

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