Spiceitupp
CRISPY FISH FRY
Description
I come from the Eastern part of India, West Bengal, where fish is a staple diet served in most households. There are various versions and ways to prepare and serve fish like steamed fish ,fish cutlets, fried fish and of course fish curry. Grilling or baking fish in Indian cuisine is not very common purely because of the limited use of oven in most households.
To the astonishment of some of my fellow Indians, the fact that I do not or rather did not enjoy eating fish being a Bengali was indeed very intriguing! Its not that I dislike fish,its just one of those tastes which I simply did not savor. It was primarily due to the strong smell especially while being cooked that lingered in the room and in my nose which restrained me from trying it. The other reason being that the fish cuts in India has bones and more the bones better the taste, if I was to believe my grannies advise! So not only did it have a strong stench but it was a treasure hunting exercise to enjoy the relics!!
But as they say that one matures with age, I guess I too graduated into liking it more, purely driven by the fact that is was perhaps one of the most easiest meals one could cook! It was my way of coaxing myself into liking it for my own benefit and also because of the thousands of health articles one reads on the benefits of including fish in ones diet especially during pregnancy. Need I say that after depriving my fish loving husband of his favorite curries for about 4 – 5 years into our marriage, this was perhaps the only way to fish for compliments ???? !!
This particular dish also has a story behind it. It is perhaps one of the first fish dishes I ever tried and LOVED it!! One, it did not have any bones and two, being marinated with aromatics and then fried ,it simply killed that fishy smell which I so resented! It was one of those fish dishes which required simple ingredients and very little of your time apart from marinating it and coming back to it later.My daughter too loves this one! Its somewhat an Indian version of fish fingers but of course as all things in this blog we will be spicing it upp !!
Crispy Fish Fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4
Ingredients
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- Any firm white fillet of fish – 300 gms
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- Oil for shallow frying
Marinate 1
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- Lemon juice – 1 lemon
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- Olive oil – 2 tbsp
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- Black pepper powder to taste
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- Salt – to taste
Marinade 2
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- Onion Juice extracted from one medium sized onion
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- Ginger – 1/2 inch
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- Garlic – 3 pods
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- Green chillies deseeded – 2 or more if you like it hot
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- Coriander leaves – few springs
For Coating
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- Beaten egg – 1
- Bread crumbs – 3/4 cup
Instructions
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- Clean the fish and pat it dry with a tissue paper to take out excess moisture from its surface.
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- Sprinkle the ingredients listed under marinade 1 that is lemon juice, olive oil, black pepper powder and salt. Rub it into the fish till the salt and pepper gets absorbed by the fish completely and leave to rest.
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- While the fish is resting, prepare marinate 2. Grate a medium sized onion with a grater and squeeze the juice out from the onions in a bowl. Take ginger,garlic,green chilies and coriander leaves in a blender and grind it into a rough paste. You can also use a mortal and pestle to grind too! Add it to the onion juice and mix well to make the marinate.
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- Apply marinate 2 on the fish liberally and let it rest for 30 mins to an hour.
- Apply marinate 2 on the fish liberally and let it rest for 30 mins to an hour.
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- Prepare the ingredients for coating. Take a beaten egg in a bowl and the bread crumbs on a plate. I have used whole wheat bread crumbs, you can use any you have or make fresh with stale bread.
- Prepare the ingredients for coating. Take a beaten egg in a bowl and the bread crumbs on a plate. I have used whole wheat bread crumbs, you can use any you have or make fresh with stale bread.
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- Dip the marinated fillet in egg first and then coat liberally with the breadcrumbs tapping the excess out. Set aside to rest for another 5- 8 mins.
- Dip the marinated fillet in egg first and then coat liberally with the breadcrumbs tapping the excess out. Set aside to rest for another 5- 8 mins.
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- Heat oil in a flat bottomed pan. Fry the fillets until crispy golden brown on both sides, remove and drain on a kitchen towel.You can either shallow fry or deep fry the fillets. I have shallow fried the fish as it uses less oil, but its to your liking.
- Squeeze some fresh lime juice on top of the fish.Serve hot with salad of your choice or for a full meal with potato wedges and rice.
Ingredients
| Any firm white fillet of fish – 300 gms |
| Oil for shallow frying |
| Marinate 1 |
| Lemon juice – 1 lemon |
| Olive oil – 2 tbsp |
| Black pepper powder to taste |
| Salt – to taste |
| Marinade 2 |
| Onion Juice extracted from one medium sized onion |
| Ginger – 1/2 inch |
| Garlic – 3 pods |
| Green chillies deseeded – 2 or more if you like it hot |
| Coriander leaves – few springs |
| For Coating |
| Beaten egg – 1 |
| Bread crumbs – 3/4 cup |
Directions
- 1
- Clean the fish and pat it dry with a tissue paper to take out excess moisture from its surface.
- 2
- Sprinkle the ingredients listed under marinade 1 that is lemon juice, olive oil, black pepper powder and salt. Rub it into the fish till the salt and pepper gets absorbed by the fish completely and leave to rest.
- 3
- While the fish is resting, prepare marinate 2. Grate a medium sized onion with a grater and squeeze the juice out from the onions in a bowl. Take ginger,garlic,green chilies and coriander leaves in a blender and grind it into a rough paste. You can also use a mortal and pestle to grind too! Add it to the onion juice and mix well to make the marinate.
- 4
- Apply marinate 2 on the fish liberally and let it rest for 30 mins to an hour.
- 5
- Prepare the ingredients for coating. Take a beaten egg in a bowl and the bread crumbs on a plate. I have used whole wheat bread crumbs, you can use any you have or make fresh with stale bread.
- 6
- Dip the marinated fillet in egg first and then coat liberally with the breadcrumbs tapping the excess out. Set aside to rest for another 5- 8 mins.
- 7
- Heat oil in a flat bottomed pan. Fry the fillets until crispy golden brown on both sides, remove and drain on a kitchen towel.You can either shallow fry or deep fry the fillets. I have shallow fried the fish as it uses less oil, but its to your liking.
- 8
- Squeeze some fresh lime juice on top of the fish.Serve hot with salad of your choice or for a full meal with potato wedges and rice.
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ABOUT ME
Hi! I am Sunrita, welcome to my tiny world of spice. Here you will find pots of sizzling recipes, spoonful of tangy tips with a pinch of spicy humour. Cooking for me is something that should be simple, smart and stress-free. I share with you my experience of rustling up easy yet exotic family-friendly meals in minutes simply by adding a touch of spice. So embark on the journey of Spicing It Upp!!
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