Ingredients with Measurements:
- 4 fish fillets (any white fish)
- 1 tablespoon panch phoron (a Bengali spice blend of equal parts cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup breadcrumbs
- 2 eggs, beaten
- Oil for frying
Special equipment needed:
- Frying pan
- Mixing bowls
Step-by-step instructions:
1. In a mixing bowl, mix together the panch phoron, turmeric powder, red chili powder, and salt.
2. Coat the fish fillets with the spice mix and let them marinate for 30 minutes.
3. In another mixing bowl, beat the eggs.
4. In a separate bowl, add the breadcrumbs.
5. Dip each fish fillet in the beaten eggs, then coat it in the breadcrumbs.
6. Heat oil in a frying pan over medium heat.
7. Fry the fish fillets until they are golden brown on both sides.
8. Remove the fish fillets from the pan and place them on a paper towel to drain excess oil.
Time:
Preparation time: 40 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Protein: 25g
Carbohydrates: 20g
Fiber: 2g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- Any white fish can be used instead of the fish fillets mentioned in the recipe.
- If panch phoron is not available, you can use a mix of cumin seeds, fennel seeds, and mustard seeds.
Variations:
- You can add a tablespoon of lemon juice to the beaten eggs for a tangy flavor.
- Instead of breadcrumbs, you can use crushed cornflakes or panko breadcrumbs for a crunchier texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the fish fillets.
- Do not overcrowd the frying pan, fry the fish fillets in batches.
- Use a slotted spoon to remove the fish fillets from the pan to drain excess oil.
Storage instructions:
The Panch Phoron Fish Fry can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish fillets in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Panch Phoron Fish Fry with lemon wedges and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Serve the Panch Phoron Fish Fry with steamed rice and a side of cucumber salad.
- Pair it with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the breadcrumbs are not sticking to the fish fillets, try pressing them down gently with your fingers.
- If the fish fillets are not cooked through, lower the heat and cook them for a few more minutes.
Food safety advice:
- Make sure the fish fillets are fresh and have been properly cleaned before using them.
- Use a food thermometer to ensure the internal temperature of the fish fillets reaches 145°F.
Food history:
Panch Phoron is a spice blend that originated in Bengal, India. It is commonly used in Bengali cuisine and consists of equal parts of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds.
Flavor profiles:
The Panch Phoron Fish Fry has a spicy and aromatic flavor with a crunchy texture.
Serving suggestions:
Serve the Panch Phoron Fish Fry as an appetizer or a main course.
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Region: Indian