Fried Whiting Smoked Eggplant and Caperberries

Name: Fried Whiting Smoked Eggplant and Caperberries
Yield: 4 serving
Ingredients: 500 gm Whiting; 100 gm gluten free flour; 4 Tablespoons of cumin; 1 tablespoon Smoked Salt; 4 Tablespoons sesame seeds; 250 ml oil; 250 gm eggplant; 400 gm chickpeas; 60 ml lemon juice; 125 ml Tahini; 1 Tablespoon ground cumin; 1/2 teaspoon Smoked Salt; 200 gm cherry tomatoes; 20 ml olive oil; 1 teaspoon lemon zest; pepper; 1/2 bunch parsley; 6 whole caperberries

User Reviews

4.8

15 reviews

Excellent

Servings
4
Course
Others

Fried Whiting Smoked Eggplant and Caperberries

Iris Warren

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Use any kind of white fish you like. If you prefer fillets then use these instead. This recipe uses Australian cup measurements.

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Ingredients

Servings

500 gm Whiting cleaned (2 pieces of fish per person)
100 gm gluten free flour or plain
4 Tablespoons of cumin
1 tablespoon Smoked Salt
4 Tablespoons sesame seeds
250 ml oil for frying, 1 cup
250 gm eggplant 1 medium
400 gm chickpeas drained
60 ml lemon juice 1/4 cup
125 ml Tahini ( sesame paste- from supermarkets 1/2 cup )
1 Tablespoon ground cumin
1/2 teaspoon Smoked Salt
200 gm cherry tomatoes 1 punnet
20 ml olive oil
1 teaspoon lemon zest
pepper
1/2 bunch parsley or coriander roughly chopped
6 whole caperberries

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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 be done under the grill too.
Peel off the dark skin, keeping any juice. Tip the eggplant into a food processor or a blender and add the chickpeas, lemon juice, 1 tablespoons cumin, 1/2 teaspoon salt and tahini and blend until smooth. Add more lemon juice ans smoked salt after tasting if necessary
Cut the tomatoes into 1/2's or 1/4'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 (flour, 4 ta cumin and 1 T smoked salt) 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