Ingredients with Measurements:
- 4 large fish fillets (halibut, cod or tilapia)
- 1/2 cup kasundi mustard sauce
- 1/4 cup rice flour
- 1/4 cup corn flour
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine kasundi mustard sauce, rice flour, corn flour, red chili powder, turmeric powder, and salt. Mix well to form a thick paste.
2. Coat each fish fillet with the paste, making sure it is evenly coated on both sides.
3. Heat oil in a frying pan over medium heat.
4. Once the oil is hot, add the coated fish fillets to the pan and fry until golden brown on both sides.
5. Remove from the pan and place on a paper towel to drain excess oil.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Protein per serving: 25g
Carbohydrates per serving: 15g
Fiber per serving: 2g
Substitutions for ingredients:
- Kasundi mustard sauce can be substituted with any other spicy mustard sauce.
- Rice flour can be substituted with all-purpose flour.
- Corn flour can be substituted with cornmeal.
Variations:
- Add chopped cilantro or parsley to the paste for added flavor.
- Use different types of fish for variation.
Tips and tricks:
- Make sure the oil is hot before adding the fish fillets to the pan.
- Do not overcrowd the pan while frying.
- Use a slotted spoon to remove the fish fillets from the pan.
Storage instructions:
Store leftover fish fry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a preheated oven at 350°F for 10 minutes or until heated through.
Presentation ideas:
Serve the Kasundi Fish Fry with lemon wedges and a side of salad.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of steamed vegetables or roasted potatoes.
Troubleshooting advice:
- If the paste is too thick, add a little water to thin it out.
- If the fish fillets are not crispy, increase the heat and fry for a few more minutes.
Food safety advice:
Make sure the fish is fresh and properly cleaned before cooking.
Food history:
Kasundi is a popular mustard sauce in Bengali cuisine, made with mustard seeds, vinegar, and spices.
Flavor profiles:
The Kasundi Fish Fry is spicy, tangy, and flavorful.
Serving suggestions:
Serve hot with a side of salad and lemon wedges.
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Region: Indian