Ingredients with Measurements:
- 1 lb. fish fillets (any white fish)
- 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 tsp. salt
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup bread crumbs
- 2 eggs
- 1 cup milk
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with a paper towel.
2. In a small bowl, mix together the turmeric powder, red chili powder, coriander powder, cumin powder, garlic powder, ginger powder, and salt.
3. Rub the spice mixture onto both sides of the fish fillets and let them marinate for 30 minutes.
4. In a shallow dish, mix together the all-purpose flour, cornmeal, and bread crumbs.
5. In another shallow dish, whisk together the eggs and milk.
6. Dip each fish fillet into the egg mixture, then coat it in the flour mixture.
7. Heat the oil in a deep fryer or large pot to 350°F.
8. Fry the fish fillets in batches for 3-4 minutes or until golden brown.
9. Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with lemon wedges and tartar sauce.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 15g
Protein per serving: 25g
Carbohydrates per serving: 55g
Fiber per serving: 3g
Sugar per serving: 2g
Substitutions for ingredients:
- Instead of white fish, you can use any other type of fish.
- Instead of cornmeal, you can use semolina or rice flour.
- Instead of bread crumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- You can add more spices or herbs to the flour mixture, such as paprika, oregano, or thyme.
- You can use beer instead of milk in the egg mixture for a beer-battered fish fry.
- You can make a gluten-free version by using gluten-free flour and breadcrumbs.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish to prevent it from getting soggy.
- Do not overcrowd the fryer or pot with too many fish fillets at once as it will lower the oil temperature and result in uneven cooking.
- Use a slotted spoon or tongs to remove the fish from the oil to avoid splatters and burns.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish, preheat the oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a platter with lemon wedges and tartar sauce on the side.
Garnishes:
Garnish the fish with chopped parsley or cilantro.
Pairings:
Serve the fish with coleslaw, french fries, or roasted vegetables.
Suggested side dishes:
- Creamy coleslaw
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the fish is not crispy enough, increase the temperature of the oil or fry it for a longer time.
- If the fish is too salty, reduce the amount of salt in the spice mixture.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use a food thermometer to check the internal temperature of the fish, which should be 145°F.
Food history:
The Malaka Fish Fry is a popular dish in the coastal regions of India, especially in the state of Kerala. It is often served as a snack or appetizer and is enjoyed by locals and tourists alike.
Flavor profiles:
The Malaka Fish Fry is a spicy and flavorful dish with a crispy exterior and tender interior. The combination of spices and herbs gives it a unique taste that is both savory and tangy.
Serving suggestions:
Serve the Malaka Fish Fry with a cold beer or a glass of white wine for a refreshing and satisfying meal.
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Region: Indian