Ingredients with Measurements:
- 1 lb. fish fillets (tilapia, catfish, or any white fish)
- 1 tsp. salt
- 1 tsp. red chili powder
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garlic powder
- 1 tsp. ginger powder
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Frying pan
- Tongs
- Paper towels
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels.
2. In a large mixing bowl, mix together salt, red chili powder, turmeric powder, cumin powder, coriander powder, garlic powder, and ginger powder.
3. Add the fish fillets to the bowl and coat them well with the spice mixture.
4. In a separate bowl, mix together all-purpose flour and cornmeal.
5. Heat vegetable oil in a frying pan over medium-high heat.
6. Dredge the fish fillets in the flour mixture, shaking off any excess.
7. Carefully place the fish fillets in the hot oil using tongs.
8. Fry the fish fillets for 3-4 minutes on each side or until golden brown and crispy.
9. Remove the fish fillets from the pan and place them on paper towels to drain excess oil.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- You can use any white fish fillets of your choice.
- Instead of vegetable oil, you can use canola oil or peanut oil.
Variations:
- You can add more or less spice according to your taste.
- You can use a different coating mixture such as panko breadcrumbs or crushed cornflakes.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish fillets to the pan.
- Do not overcrowd the pan with too many fish fillets at once.
- Use tongs to flip the fish fillets to avoid splattering hot oil.
Storage instructions:
Store leftover fish fry in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the fish fry 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 lemon wedges and fresh herbs.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with tartar sauce, hot sauce, or ketchup.
Suggested side dishes:
Serve with french fries, coleslaw, or roasted vegetables.
Troubleshooting advice:
- If the coating is not sticking to the fish, try patting the fish fillets dry before coating them.
- If the fish is not crispy, make sure the oil is hot enough and fry the fish for a few more minutes.
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:
Spicy fish fry is a popular dish in Bengali cuisine, which is known for its use of spices and seafood.
Flavor profiles:
Spicy, crispy, and savory.
Serving suggestions:
Serve as an appetizer or main course.
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Region: Indian