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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!

Serves 1

  • 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.

About Paddy

Paddy Mitchell has written 1 posts on this blog.

Mad foodie, love simple food and ideas such as Terroirism, but I'm also facinated by more complex Molecular gastronomie style cooking. I have a lot of allergies which impacts on my diet fairly heavilly, but I enjoy the challenge of working round them, and in some ways I think it makes you think about food in a more interesting way when you narrow the options available (I do miss wheat pasta and citrus though!).

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3 Comments

  1. Thanks, and welcome! Nice to have a recipe on here that I would never even have thought of…

    Can you buy milts in the supermarket, or are they a little more specialist?

  2. No they’re available in pretty much every supermarket with a fish counter.. and the best bit is that they cost pennies. You can feed two for less than £1!! Just about the most cost effective seafood along with squid.

  3. And what I want to know is, what made you decide to try these in the first place, as they’re not something you hear about very often!!?

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