Today's recipe is a quick one. Mum's Classic Fried Fish. She has been making this recipe for as long as I remember. It is always delicious and used to be one of my favorites. In this recipe, pieces of fish are marinated in Indian spices and deep fried. I mean what could be wrong with that? As summer months are approach, we tend to look for more seafood. This would be a great recipe to try if you want a departure from the typical fish and chips scenario. It is great served as an appetizer or as a complement to dhal, rice, tomato chutney and is special enough to serve guests!
We used wild Alaskan Pacific cod fillets for this recipe but any meaty fish will do. First the fish fillets have to be thawed and then sliced into smaller pieces. Then add, turmeric, garam masala, salt, flour, lemon juice, garlic, ginger and crushed chilis if using. All these ingredient will create a nice spicy crust on the fish. Mum prefers to used freshly crushed garlic and ginger for this recipe. Massage the mixture into the fish. Marinate for at least one hour.
After marination, deep fry in hot oil. The fish pieces should be fried until they get a bit dark brown and cooked completely. About five minutes on each side. See video.
And there you have it! Mum's Classic Fried Fish. Spicy and crispy on the outside, moist and flaky on the inside. Serve immediately as is or with some dipping sauces or with dhal, rice and chutneys. Enjoy!
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RECIPE:
Serves 4
Prep time 10 minutes
Cook time 30 minutes
Ingredients:
-3 fish fillets chopped into smaller pieces ~10-12 pieces
-1 tbsp crushed garlic
-1 tbsp crushed ginger
-4 crushed Thai chilis (optional)
-2 tbsp lemon juice
-1 tsp turmeric
-2 tsp garam masala
-1/2 tsp salt or to taste
-2 tsp AP flour
-vegetable oil for frying
Method:
Thaw fish fillets and slice into smaller pieces.
Add rest of the ingredients to the fish and mix well.
Marinate for at least one hour.
Heat up oil on medium flame.
Add fish pieces carefully and fry on each side about five minutes. Make sure fish is cooked thoroughly. Pieces will be dark brown by this point.
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