Milts on toast
Hi I’m Paddy, mad foodie, like to think I can cook, like to experiment, usually on willing friends who turn up only to see me become swiftly inebriated and end up with half a dinner (or nothing at all).
I’ve only got five minutes to add a tasty and inspiring recipe to this blog, and the first thing that popped into my head was milts. Milts are the roe of herring, a bit like cod’s roe but softer and a hell of a lot cheaper! It’s one of those foods that I always end up eating when I’m in a hurry, and then wonder why on earth I don’t eat it when I’m not!
- 5 or 6 milts per person
- 2 slices of granary bread (optional if you are intolerant)
- 1 lemon
- wheat flour (or substitute such as rice flour)
- Salt & black pepper
In a small bowl, mix together a few heaped tablespoons of flour with 1/2 a level tsp of salt and a few good turns of pepper. Coat the milts well in the flour, then fry in a few glugs of sunflower (or other mild oil, not olive) for 2-3 minutes until they are starting to go golden brown and crispy on the outside – it’s essential they crisp up otherwise they can be a little mushy.
Serve on a nice nutty granary toast with a squeeze of lemon juice over the top. This recipe is almost exactly the same when done with Whitebait, which are as delicious! Only difference is that the whitebait will need a little more oil for frying to ensure they’re well coated.
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