Fish fried with a unique, aromatic blend of spices that enhances the flavour, irresistible and delicious. The spice mix is a combination of chopped green chilli, curry leaves, garlic, ginger and other spices along with lemon juice. Applied to the fish, then coated with breadcrumbs and shallow fried. Once the fish is out of the pan, it is hard to resist. The aroma from the fried fish arouses your senses and tickles your taste buds. Tempting and truly amazing.
Any firm-fleshed fish can be used. I have used salmon steaks. A quick, simple preparation done in minutes. The fish does not require marinating and can be fried right away. Served with rice, dal and a vegetable dish. The salmon was moist, succulent with a sensational taste.
When shallow frying fish, use a heavy-bottomed pan or a non-stick skillet that distributes heat evenly. If you don't have both, then coat the fish with white flour, semolina or breadcrumbs to prevent it from sticking to the pan. Before you add the fish, ensure that the oil is hot (just smoking). Once the fish is in the pan, do not mess with it by flipping it back and forth. Let it cook on one side for a couple of minutes. When you see brown colour around the edges, turn and cook the other side. Do not overcook or dry out the fish. When frying fish fillets with skin, fry the skin side down first. It may feel that the skin is sticking to the pan but once the proteins set, the skin will detach from the pan.
Fish is rich in omega-3 fatty acids, vitamins, minerals and packed with low-fat high quality protein. Heart healthy, can lower your risk of heart attacks and strokes. Fatty fish like salmon, sardines, mackerels, tuna and trout are the healthiest as they have high omega-3 fatty acids which is important for the functioning of the body and brain. It is so versatile, can be baked, fried, steamed, poached, grilled, etc. Easy to prepare, tasty, healthy and nutritious.
Any firm-fleshed fish can be used. I have used salmon steaks. A quick, simple preparation done in minutes. The fish does not require marinating and can be fried right away. Served with rice, dal and a vegetable dish. The salmon was moist, succulent with a sensational taste.
When shallow frying fish, use a heavy-bottomed pan or a non-stick skillet that distributes heat evenly. If you don't have both, then coat the fish with white flour, semolina or breadcrumbs to prevent it from sticking to the pan. Before you add the fish, ensure that the oil is hot (just smoking). Once the fish is in the pan, do not mess with it by flipping it back and forth. Let it cook on one side for a couple of minutes. When you see brown colour around the edges, turn and cook the other side. Do not overcook or dry out the fish. When frying fish fillets with skin, fry the skin side down first. It may feel that the skin is sticking to the pan but once the proteins set, the skin will detach from the pan.
Fish is rich in omega-3 fatty acids, vitamins, minerals and packed with low-fat high quality protein. Heart healthy, can lower your risk of heart attacks and strokes. Fatty fish like salmon, sardines, mackerels, tuna and trout are the healthiest as they have high omega-3 fatty acids which is important for the functioning of the body and brain. It is so versatile, can be baked, fried, steamed, poached, grilled, etc. Easy to prepare, tasty, healthy and nutritious.
Spiced Fried Fish
(Serves 6)
Ingredients:
2 lbs or 900 gms firm-fleshed fish steaks or fillets
1 long green chilli (minced)
1 sprig of curry leaves (minced)
3 large cloves of garlic (grated)
1/2" of ginger (grated)
2 teaspoons of cumin powder
1 tablespoon of coriander powder
2 teaspoons chilli powder
1 teaspoon of pepper powder
few coriander leaves (minced)
juice of a lemon
1 cup breadcrumbs or semolina
oil for shallow frying
salt
Method:
Wash, pat dry fish pieces and season with salt.
Mix all the spice powders, green chilli, curry leaves, coriander leaves, garlic and ginger with lemon juice. Apply the paste to the fish.
Heat oil in a skillet for shallow frying.
Coat the fish with breadcrumbs and fry till golden brown on both sides. Drain on absorbent paper towels and serve warm.
(Serves 6)
Ingredients:
2 lbs or 900 gms firm-fleshed fish steaks or fillets
1 long green chilli (minced)
1 sprig of curry leaves (minced)
3 large cloves of garlic (grated)
1/2" of ginger (grated)
2 teaspoons of cumin powder
1 tablespoon of coriander powder
2 teaspoons chilli powder
1 teaspoon of pepper powder
few coriander leaves (minced)
juice of a lemon
1 cup breadcrumbs or semolina
oil for shallow frying
salt
Method:
Wash, pat dry fish pieces and season with salt.
Mix all the spice powders, green chilli, curry leaves, coriander leaves, garlic and ginger with lemon juice. Apply the paste to the fish.
Heat oil in a skillet for shallow frying.
Coat the fish with breadcrumbs and fry till golden brown on both sides. Drain on absorbent paper towels and serve warm.