A common takeout food of English origin, famous globally and adapted depending on availability of the type of fish in each country. Also, flavoured with spices to suit one's palate. The traditional batter to coat the fish is usually flour, water and baking soda but now, beer, milk, club soda or egg is substituted for water. Served with chips (fries), tartar sauce and lemon wedges or sprinkle of vinegar.
Any white firm-fleshed fish fillets can be used. The fillets are marinated with a paste of garlic, ginger and green chillies. Dredged in flour, then coated with a batter of beaten egg whites, cornstarch, chilli powder for a spicy kick and food colour for appeal. Deep fried till fish cooked through with a light, crispy coating. A unique, tasty twist which melts-in-your-mouth, airy and delectable.
When eating fried fish, one thing to remember is to exercise portion control to prevent consumption of excess calories. Serve with healthier condiments like lemon, low fat mayonnaise, fat-free sour cream or fresh salsa. Avoid sides like fries or tartar sauce instead opt for steamed vegetables or salad with a light dressing. Consuming fried fish occasionally is fine but should be balanced with healthy foods during the day.
Any white firm-fleshed fish fillets can be used. The fillets are marinated with a paste of garlic, ginger and green chillies. Dredged in flour, then coated with a batter of beaten egg whites, cornstarch, chilli powder for a spicy kick and food colour for appeal. Deep fried till fish cooked through with a light, crispy coating. A unique, tasty twist which melts-in-your-mouth, airy and delectable.
When eating fried fish, one thing to remember is to exercise portion control to prevent consumption of excess calories. Serve with healthier condiments like lemon, low fat mayonnaise, fat-free sour cream or fresh salsa. Avoid sides like fries or tartar sauce instead opt for steamed vegetables or salad with a light dressing. Consuming fried fish occasionally is fine but should be balanced with healthy foods during the day.
Spicy Batter Fish
(Serves 4)
Ingredients:
1/2 kg white firm-fleshed fish fillets
2 egg whites
1/3 cup cornflour
1/2 cup all purpose flour or maida
1/2 teaspoon chilli powder
a pinch of orange food colour powder
oil for deep frying
salt
Grind to a paste
4 spicy long green chillies
2 large cloves of garlic
1/2" piece of ginger
Method:
Cut fillets into desired size, wash, pat dry well, season with salt and marinate with the ground paste for a couple of hours.
Beat egg whites till stiff. Gently fold in the cornflour, chilli powder, food colour and salt.
Heat oil on medium heat for deep frying.
Dredge fish fillets first in flour, shake off excess and then dip into the batter. Coat evenly, lift and carefully, lower fish into the hot oil. After a couple of minutes, flip and cook the other side till light golden brown. Drain on absorbent paper towels.
Serve fried fillets with lemon wedges.
(Serves 4)
Ingredients:
1/2 kg white firm-fleshed fish fillets
2 egg whites
1/3 cup cornflour
1/2 cup all purpose flour or maida
1/2 teaspoon chilli powder
a pinch of orange food colour powder
oil for deep frying
salt
Grind to a paste
4 spicy long green chillies
2 large cloves of garlic
1/2" piece of ginger
Method:
Cut fillets into desired size, wash, pat dry well, season with salt and marinate with the ground paste for a couple of hours.
Beat egg whites till stiff. Gently fold in the cornflour, chilli powder, food colour and salt.
Heat oil on medium heat for deep frying.
Dredge fish fillets first in flour, shake off excess and then dip into the batter. Coat evenly, lift and carefully, lower fish into the hot oil. After a couple of minutes, flip and cook the other side till light golden brown. Drain on absorbent paper towels.
Serve fried fillets with lemon wedges.