Ingredients with Measurements:
- 500g fish fillets (any firm white fish like tilapia, cod or haddock)
- 2 tbsp yellow mustard seeds
- 2 tbsp black mustard seeds
- 2-3 green chilies
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Blender or spice grinder
- Frying pan
Step-by-step instructions:
1. Wash and pat dry the fish fillets. Cut them into bite-sized pieces.
2. In a blender or spice grinder, grind the yellow and black mustard seeds along with green chilies to a coarse paste.
3. In a bowl, mix the mustard paste with turmeric powder, red chili powder, and salt.
4. Add the fish pieces to the bowl and coat them well with the mustard mixture.
5. Heat oil in a frying pan over medium heat.
6. Once the oil is hot, add the fish pieces to the pan and fry until golden brown on both sides.
7. Remove the fish from the pan and place them on a paper towel to remove excess oil.
8. Serve hot with steamed rice and a side of salad.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 25g
Carbohydrates: 2g
Sodium: 300mg
Substitutions for ingredients:
- You can use any firm white fish for this recipe.
- If you don't have black mustard seeds, you can use only yellow mustard seeds.
- If you don't have green chilies, you can use red chili flakes or powder.
Variations:
- You can add some chopped onions and garlic to the mustard paste for extra flavor.
- You can also add some grated coconut to the mustard paste for a different texture.
Tips and tricks:
- Make sure to coat the fish pieces well with the mustard mixture for maximum flavor.
- Don't overcrowd the pan while frying the fish, as it will lower the temperature of the oil and make the fish soggy.
- Serve the fish immediately after frying for the best taste and texture.
Storage instructions:
You can store the leftover fish fry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the fish fry, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish fry on a platter with some lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges, fresh herbs like cilantro or parsley
Pairings:
Steamed rice, salad, roasted vegetables
Suggested side dishes:
Cucumber salad, tomato salad, roasted broccoli
Troubleshooting advice:
- If the mustard paste is too thick, you can add a little water to thin it out.
- If the fish is not cooked through, you can cover the pan with a lid and cook for a few more minutes.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Mustard fish fry is a popular Bengali dish that is usually served as a snack or appetizer.
Flavor profiles:
Spicy, tangy, and slightly bitter from the mustard seeds.
Serving suggestions:
Serve the fish fry with some steamed rice and a side of salad for a complete meal.
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Region: Indian