Ingredients with Measurements:
- 1 lb. of white fish fillets (such as cod, haddock, or tilapia)
- 1 cup of all-purpose flour
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of garlic powder
- 1 tsp. of paprika
- 1 tsp. of cumin
- 1 tsp. of coriander
- 1 cup of milk
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing fish from oil
- Paper towels for draining excess oil
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, paprika, cumin, and coriander.
2. In another shallow dish, whisk together the milk and egg.
3. Dip each fish fillet into the flour mixture, shaking off any excess.
4. Dip the floured fish into the milk mixture, making sure it is fully coated.
5. Dip the fish back into the flour mixture, pressing the flour onto the fish to ensure it is fully coated.
6. Heat the vegetable oil in a deep fryer or large pot to 375°F.
7. Carefully place the coated fish fillets into the hot oil, frying for 3-4 minutes on each side or until golden brown and crispy.
8. Use tongs or a slotted spoon to remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 25g
Carbohydrates: 40g
Sodium: 600mg
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or shrimp.
- If you don't have all the spices listed, you can use a pre-made seafood seasoning blend.
- Instead of milk, you can use buttermilk or even beer for a different flavor.
Variations:
- Add a tablespoon of hot sauce to the milk mixture for a spicy kick.
- Use panko breadcrumbs instead of flour for an extra crispy coating.
- Add grated Parmesan cheese to the flour mixture for a cheesy flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy coating.
- Don't overcrowd the fryer or pot with too many fish fillets at once, as this can lower the oil temperature and result in soggy fish.
- If you're making a large batch, keep the cooked fish warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish on a baking sheet and bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a platter with lemon wedges and a variety of dipping sauces.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of coleslaw, french fries, or roasted vegetables.
Suggested side dishes:
- Coleslaw
- French fries
- Roasted vegetables
- Baked beans
- Corn on the cob
Troubleshooting advice:
- If the coating is falling off the fish, make sure to press the flour onto the fish to ensure it sticks.
- If the fish is not crispy, make sure the oil is hot enough and that you're not overcrowding the fryer or pot.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use caution when working with hot oil to avoid burns.
Food history:
Mastela Fish Fry is a popular dish in the Caribbean, particularly in the Virgin Islands. It is typically made with fresh local fish and seasoned with a variety of spices.
Flavor profiles:
This dish has a crispy, flavorful coating with a tender and juicy fish inside. The spices give it a slightly spicy and savory flavor.
Serving suggestions:
Serve hot with your favorite dipping sauce and a side of coleslaw or french fries.
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