Shallow Fry Fish
This recipe has an evocative memory attached to it. I still remember those days when I used to come back from school, my grandfather used to be busy for preparing this dish for me and I used to enjoy it a lot. As time rolled down, my grandfather is no longer with us but his touches in this dish remain alive.
I still remember those days when I used to come back from school, my grandfather used to be busy for preparing this dish for me and I used to enjoy it a lot.
- 2 Whitefish fillets
- 1 teaspoon Baking powder
- Pinch of Salt
- Freshly ground black pepper for seasoning
- 2.5 oz (75 gram) Plain flour
- 3.4 fl oz (100 ml) Chilled water
- 10 fl oz (300 ml) Groundnut oil
- Coriander leaves for garnishing
In a mixing bowl, add the flour, baking powder, salt, and pepper.
Then gradually add the water and whisk it continuously until the batter is smooth.
Now in a deep pan, heat oil on high flame.
Meanwhile pat the fish dry with some kitchen towel.
Then put the fillets into the batter and turn them over a few times to make sure they are evenly coated.
When the oil turns extreme hot, take one of the fillets and turn it over on the batter again.
Hold it at either end and lay flat on the hot oil, skin side up.
Repeat the same steps for the remaining fillet.
You can fry two at a time.
Now reduce the heat and set the timer for 3 minutes.
When the time is up, use a fish slice to lift up the fillet and if it turns golden, turn it over with the slice.
Fry it for another 3 minutes more.
Once done, remove the fried fish with a fish slice and drain it on a paper towel.
Garnish it with coriander leaves, if wished and serve the shallow fry fish on a warm plate with malt vinegar and Tartar Sauce.
It is the heavenly dish for me because my childhood days is very much attached to it. Still, I can feel the presence of my grandfather in every corner of my house whenever I have this dish. So, with tears, I'm sharing with you all.
|Dietary Fiber||0.5 g|