Fried Whiting with Smoked Eggplant Puree and Caperberries
Crispy pan-fried whiting coated in a fragrant blend of cumin, sesame seeds, and smoked salt, served alongside a smoky eggplant and chickpea puree enriched with tahini. The dish is completed with roasted cherry tomatoes, fresh herbs, and briny caperberries for a Mediterranean-inspired meal that balances rich, smoky flavors with bright, fresh elements. Perfect for a dinner party or special weeknight meal when you want something elegant yet approachable.
Ingredients
- 2 pieces whiting fish per person, cleaned and scaledother white fish1:1pescatarian
Snapper, flathead, or cod work well
- ½ cup gluten free flour
- 4 tablespoons cumin
- 1 tablespoon smoked salt
- 4 tablespoons sesame seeds
- 1 cup oil for frying, vegetable, nut or grapeseed
- 1 eggplant eggplant, approx 250gm
- 1 can chickpeas, drained
- ¼ cup lemon juice
- ½ cup tahini
- 1 tablespoon ground cumin
- ½ teaspoon smoked salt
- 1 punnet cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- pepper
- ½ bunch parsley or coriander, roughly chopped
- caperberries
Instructions
- 1
Char the eggplant over an open gas flame, turning occasionally until the skin is completely blackened
- 2
Transfer the charred eggplant to the oven and cook until very soft
- 3
Peel off the dark skin, keeping any juice, then blend with chickpeas, lemon juice, cumin, smoked salt, and tahini until smooth
- 4
Taste and adjust with more smoked salt and lemon juice if needed
- 5
Cut cherry tomatoes into halves or quarters and toss with olive oil and lemon zest
- 6
Roast the tomatoes on a tray until just softening
- 7
Pat the fish dry and mix all dry coating ingredients in a container
- 8
Toss the fish in the coating mixture until well covered
- 9
Preheat oil and fry the fish on high heat until brown and crispy
- 10
Drain on absorbent paper and serve with eggplant puree, roasted tomatoes tossed with herbs, and caperberries
Tips
For extra smoky flavor, char the eggplant until the skin is completely blackened and blistered all over.
Make sure the oil is hot enough before adding the fish to achieve maximum crispiness.
The eggplant puree can be made ahead and tastes even better after the flavors have time to meld.
Good to Know
Store leftover eggplant puree covered in refrigerator for up to 3 days. Fish best served immediately.
Eggplant puree and roasted tomatoes can be made up to 1 day ahead. Reheat gently before serving.
Serve immediately while fish is hot and crispy, with warm eggplant puree and room temperature tomatoes.
Common Mistakes
Don't skip drying the fish thoroughly to avoid oil splatter and ensure crispy coating
Avoid overcrowding the pan when frying to maintain oil temperature
Substitutions
Nut-Free Alternatives
General Alternatives
Snapper, flathead, or cod work well
FAQ
Can I make the eggplant puree without an open flame?
Yes, you can char the eggplant under a grill or broiler, turning frequently until skin is blackened all over.
What if I don't have caperberries?
Regular capers work fine, or try pickled onions or olives for a similar briny flavor.
How long will the leftover puree keep?
The eggplant and chickpea puree will keep covered in the refrigerator for up to 3 days.