Ingredients with Measurements:
- 1 lb of white fish fillets (such as cod or halibut)
- 1 cup of igunaq (fermented fish)
- 1 cup of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of salt
- 1 tsp of black pepper
- 1 cup of milk
- 2 eggs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Paper towels for draining excess oil
Step-by-step instructions:
1. Rinse the igunaq in cold water and soak it in fresh water for 30 minutes to remove excess salt. Drain and pat dry with paper towels.
2. Cut the fish fillets into bite-sized pieces and set aside.
3. In a mixing bowl, combine the flour, baking powder, salt, and black pepper.
4. In another bowl, whisk together the milk and eggs.
5. Add the igunaq to the flour mixture and toss to coat evenly.
6. Dip each fish piece into the milk and egg mixture, then coat it in the igunaq-flour mixture.
7. Heat the vegetable oil in a deep fryer or large pot to 375°F.
8. Fry the fish pieces in batches until golden brown and crispy, about 3-4 minutes per batch.
9. Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Instead of igunaq, you can use regular salted fish or even fresh fish.
- You can use cornmeal or breadcrumbs instead of flour for a different texture.
Variations:
- Add spices such as cumin or paprika to the flour mixture for extra flavor.
- Serve with a dipping sauce such as tartar sauce or aioli.
Tips and tricks:
- Make sure to pat the igunaq dry before coating it in the flour mixture to prevent clumping.
- Fry the fish in small batches to prevent overcrowding and ensure even cooking.
- Use a thermometer to check the oil temperature and adjust the heat as needed.
Storage instructions:
Store leftover fried fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish 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 fresh herbs such as parsley or cilantro.
Garnishes:
Garnish with sliced green onions or chopped chives for a pop of color.
Pairings:
Serve with a side of coleslaw or potato salad.
Suggested side dishes:
- Roasted vegetables such as broccoli or carrots
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the fish is not crispy enough, increase the heat of the oil or fry for a longer time.
- If the fish is too salty, soak the igunaq in water for a longer time to remove excess salt.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Use caution when working with hot oil to prevent burns.
Food history:
Igunaq is a traditional Inuit food made by fermenting fish in a mixture of salt and water. It has been a staple food in the Arctic for centuries.
Flavor profiles:
The igunaq adds a salty and savory flavor to the fried fish, while the crispy coating provides a satisfying crunch.
Serving suggestions:
Serve the igunaq fried fish as a main course for lunch or dinner.
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