Fried whitebait with cumin salt and smoky mayonnaise

1. Dry-roast cumin in a frying pan over high heat, stirring continuously, for 20 seconds or until fragrant. Transfer to a mortar, cool slightly, then, using a pestle, finely grind. Add rind, smoked sea salt and freshly ground white pepper and combine.

2.For smoky mayonnaise, combine oils in a jug. Process remaining ingredients in a food processor until smooth, gradually add oil mixture, one drop at a time, then in a thin steady stream until smooth and emulsified. (If mixture becomes too thick, thin with a little hot water before adding more oil.) Season to taste with smoked sea salt and freshly ground white pepper. Makes about ¾ cup. Mayonnaise will keep refrigerated for 1 week.

3.Preheat sunflower oil in a deep-fryer or large, deep saucepan to 180C. Combine whitebait and flour in a bowl, season to taste and toss to coat. Sift excess flour from whitebait with a coarse sieve. Fry in batches, for 5 minutes or until crisp and golden, drain on absorbent paper and season with cumin salt. Serve with mayonnaise, cumin salt and lime wedges to the side.