Ingredients with Measurements:
- 4 Rangpur fish fillets
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg
- 1/2 cup milk
- 1 cup breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for flipping and removing fish from oil
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
2. In another shallow dish, whisk together the egg and milk.
3. In a third shallow dish, place the breadcrumbs.
4. Dip each Rangpur fish fillet into the flour mixture, shaking off any excess.
5. Next, dip the fish into the egg mixture, making sure it is fully coated.
6. Finally, coat the fish in the breadcrumbs, pressing down gently to ensure the breadcrumbs stick.
7. Heat the vegetable oil in a deep fryer or large pot to 375°F.
8. Carefully place the fish fillets into the hot oil, cooking for 3-4 minutes on each side or until golden brown and crispy.
9. 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.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 8 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 28g
Protein: 25g
Substitutions for ingredients:
- Any type of white fish can be used instead of Rangpur fish.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Use seasoned breadcrumbs for extra flavor.
- Serve with a side of coleslaw or tartar sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy exterior.
- Do not overcrowd the fryer or pot, as this can cause the temperature of the oil to drop and result in soggy fish.
- Use a thermometer to check the internal temperature of the fish to ensure it is fully cooked.
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 in a preheated oven at 350°F for 10-12 minutes or until heated through.
Presentation ideas:
Serve the fish on a bed of lettuce or with a side of lemon wedges for squeezing over the top.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a side of fries or roasted vegetables.
Suggested side dishes:
Coleslaw, roasted vegetables, or a side salad.
Troubleshooting advice:
If the fish is not crispy, try increasing the temperature of the oil or cooking for a longer period of time.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Rangpur fish is a type of freshwater fish found in Bangladesh and India.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Bangladeshi