Ingredients with Measurements:
- 4 fish fillets (any white fish of your choice)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs
- 1/4 cup milk
- 1 cup breadcrumbs
- Vegetable oil for frying
- 1/2 cup Mahyawa sauce
Special Equipment Needed:
- Deep fryer or large skillet
- Tongs
- Baking sheet
- Paper towels
Step-by-Step Instructions:
1. Preheat the deep fryer or large skillet with vegetable oil to 375°F.
2. In a shallow dish, mix together flour, salt, black pepper, garlic powder, and paprika.
3. In another shallow dish, whisk together eggs and milk.
4. In a third shallow dish, place breadcrumbs.
5. Dip each fish fillet in the flour mixture, then the egg mixture, and finally the breadcrumbs, making sure to coat each fillet evenly.
6. Gently place the coated fish fillets in the hot oil and fry for 3-4 minutes on each side or until golden brown.
7. Remove the fried fish from the oil with tongs and place them on a baking sheet lined with paper towels to drain excess oil.
8. In a small saucepan, warm the Mahyawa sauce over low heat.
9. Serve the fried fish with the warm Mahyawa sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Preheat the deep fryer or large skillet with vegetable oil to 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 40g
- Protein: 30g
Substitutions for ingredients:
- You can use any white fish of your choice.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any dipping sauce of your choice can be used instead of Mahyawa sauce.
Variations:
- You can add spices of your choice to the flour mixture for a different flavor.
- Lemon zest can be added to the breadcrumbs for a citrusy flavor.
Tips and Tricks:
- Make sure the oil is hot enough before frying the fish to ensure a crispy exterior.
- Do not overcrowd the fryer or skillet with too many fish fillets at once, as this will lower the oil temperature and result in soggy fish.
- Use a slotted spoon to remove any excess breadcrumbs from the oil to prevent them from burning and sticking to the next batch of fish.
Storage Instructions:
- Fried fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the fried fish, place them on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes or until heated through.
Presentation Ideas:
- Serve the fried fish on a platter with the warm Mahyawa sauce in a small bowl on the side.
Garnishes:
- Fresh parsley or cilantro can be used as a garnish.
Pairings:
- This dish pairs well with steamed rice or roasted vegetables.
Suggested Side Dishes:
- Steamed rice
- Roasted vegetables
- French fries
- Coleslaw
Troubleshooting Advice:
- If the breadcrumbs are not sticking to the fish, dip the fish fillets in the egg mixture again before coating them with breadcrumbs.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Mahyawa sauce is a traditional sauce from Yemen made with garlic, cumin, coriander, and vinegar.
Flavor Profiles:
- The fried fish has a crispy exterior and a tender, flaky interior. The Mahyawa sauce is tangy and slightly spicy.
Serving Suggestions:
- Serve the fried fish with a side of steamed rice and roasted vegetables for a complete meal.
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