Crispy Fried Masala Fish
This recipe has been passed down for generations in my paternal family and was taught to me by an aunt in Narowal, Pakistan.
Stage 1
Ingredients
2lb white fish (e.g. Coley, Cod, Haddock) de-scaled or de-skinned, cut into 3 inch pieces
or a whole Tilapia, Red Snapper (reduce ingredients according to weight)
1 tbs crushed ginger
1 tbs crushed garlic
1 tsp crushed green chillies
2 tsp salt
2 tbs fresh or bottled lemon juice
Method
- Place all of the ingredients in a small bowl, mix well, apply to fish until fully coated and marinate in the refrigerator for 2 hours or overnight.
Stage 2
Ingredients
2 cups gram flour
2 tsp salt
2 tsp red chillie powder (omit for mild)
1 tsp turmeric
2 tbs crushed dry coriander
1 tbs ajwan
6 tbs finely chopped green coriander
Method
- Mix all of these ingredients in a bowl and remove into a large flat dinner plate.
Stage 3
Ingredients
Enough oil to shallow fry
Sliced lettuce (optional)
Method
- Add enough oil to cover the bottom of a non-stick frying pan, heat the oil to a medium heat.
- Take each piece of marinated fish (Stage 1), dip both sides into the dry gram flour mixture (Stage 2), coat generously and gently place fish in the oil.
- Shallow fry one side on a medium heat until crisp and dark brown, turn over carefully with a fork or a fish slice, cook other side until brown.
- Place a layer of finely sliced crisp lettuce in a fish platter or large flat plate; remove fish onto the bed of lettuce.
Garnish with lemon slices and serve with naans, chapattis, chips or potato wedges.
A good accompaniment would be cucumber raita or boondi raita and green chutney.
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