t o w n & c i t y
h e l l o
Blend the ingredients
until they form a paste. Sprinkle olive oil into a large skillet so the pan is evenly coated in a light layer.
Stir the spices and sugar in with the paste and cook them for 5 more minutes.
Keep flipping the roe over in the pan to ensure it cooks evenly and doesn't stick.
Cover the roe with an additional paper towel on top to help trap the heat.
Place the roe in the milk mixture and thoroughly coat it before you dip it into the cornmeal and flour mixture. Use a metal or wooden spoon to mix the ingredients together.