Description
You can replace the whiting with another fish of your preference or stick to fillets if that’s more your style.
Ingredients
Scale
- 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
- 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
- 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
- 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.
- Serve the fish with some of the eggplant puree, roast tomatoes tossed with the chopped parsley or coriander and Caperberries
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main