Ingredients with Measurements:
- 1 lb white fish fillets (tilapia, cod or haddock)
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup vegetable oil (for frying)
Special equipment needed:
- Large frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels.
2. In a small bowl, mix together salt, turmeric powder, red chili powder, coriander powder, cumin powder, garlic powder, and ginger powder.
3. Rub the spice mixture all over the fish fillets, making sure to coat both sides.
4. In a shallow dish, mix together all-purpose flour and cornmeal.
5. Dredge the fish fillets in the flour mixture, shaking off any excess.
6. Heat the vegetable oil in a large frying pan over medium-high heat.
7. Once the oil is hot, carefully add the fish fillets to the pan using tongs.
8. Fry the fish for 3-4 minutes on each side, or until golden brown and crispy.
9. Remove the fish from the pan and place them on a plate lined with paper towels to absorb any excess oil.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 23g
Substitutions for ingredients:
- Instead of white fish fillets, you can use any other type of fish that you prefer.
- If you don't have cornmeal, you can substitute it with breadcrumbs or panko.
Variations:
- Add some lemon juice or zest to the spice mixture for a tangy flavor.
- Use different spices and herbs to create your own unique flavor profile.
- Serve the fish with a side of coleslaw or potato salad for a complete meal.
Tips and tricks:
- Make sure to pat the fish fillets dry before seasoning them to ensure that the spices stick to the fish.
- Don't overcrowd the frying pan, as this can cause the fish to steam instead of fry.
- Use a splatter guard to prevent oil from splattering all over your stove.
Storage instructions:
Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fried fish, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fried fish on a platter with lemon wedges and a sprinkle of chopped parsley for a pop of color.
Garnishes:
Chopped parsley, lemon wedges
Pairings:
Tartar sauce, cocktail sauce, hot sauce
Suggested side dishes:
Coleslaw, potato salad, french fries
Troubleshooting advice:
- If the fish is not crispy enough, try increasing the heat of the oil or frying it for a longer period of time.
- If the fish is sticking to the pan, make sure that the oil is hot enough before adding the fish.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure that it is safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw fish.
Food history:
Fried fish is a popular dish in many cultures around the world, including the United States, England, and India. In India, crispy fried fish (Machh Bhaja) is often served as a snack or appetizer.
Flavor profiles:
Spicy, savory, crispy
Serving suggestions:
Serve the crispy fried fish as an appetizer or main course with your favorite dipping sauce and side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian