Dear Seafoodies
We all love a tidbit and a dipping sauce (well perhaps not those who don’t like sauce), and it seems you can look to practically any region of the World and find some dish or another that fits this mould. Spring rolls, fritters, fried fingers or balls, that sort of thing.
As the list of dishes posted on the blog grows a few recipes for these ‘dippers’ have crept onto the menu, and I have selected a few to mention here because, despite having quite different geographical origins, they all share something in common. That is, they all feature seafood that is currently in season and appearing on the market stall now, or will be around about now. Whiting, prawns and whelks in particular (we could maybe put in a collective nudge for the whelks?), but oysters, crab and pollack can be included in this list. I should say, though, if you’re after the live prawns, keep in my mind they won’t be around much longer.
So, here are a few 'dippers' to have a think about making with our seasonal produce (images clockwise from top-left):
