- 3/4 cup olive-oil mayonnaise
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 1/2 teaspoons Hungarian hot paprika
- 1 1/2 teaspoons Spanish sweet smoked paprika
- 1 pound whole anchovies or smelt
- Vegetable oil for frying
- 1/2 cup flour
- 1 teaspoon kosher salt, divided
- 1 3/4 cups panko (Japanese-style bread crumbs)
- 3 large eggs
- Lemon wedges
- 1. Stir mayonnaise, lemon juice, garlic, and paprikas together in a bowl. Chill aioli until serving.
- 2. Clean fish (steps 1 and 2 of "You Found the Fish," below).
- 3. Preheat oven to 200°. Line a rimmed baking sheet with paper towels and keep warm in oven. Fill a large pot with 1 in. oil, insert a deep-fry thermometer, and bring oil to 375° over medium-high heat.
- 4. Combine flour and 1/2 tsp. salt in a pie pan, and panko and remaining 1/2 tsp. salt in another pie pan. In a shallow bowl, whisk eggs to blend. Dip fish in flour, shaking off excess, then in egg, then in panko, turning to coat; set on a baking sheet.
- 5. Fry one-quarter of fish at a time until golden, 1 to 1 1/2 minutes. Transfer to pan in oven. Serve with aioli and lemon wedges.
- 4 whole sardines or American mackerel (1 1/4 lbs. total)
- 2 large garlic cloves, minced
- 1/4 cup thinly sliced fresh mint leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- About 7 tbsp. extra-virgin olive oil, divided
- 8 thin slices ripe, medium heirloom tomatoes
- 2 tablespoons sherry vinegar, divided
- 8 slices (1/2 in. thick) ciabatta bread (6 oz. total)
- 2 cups lightly packed baby arugula
- 1. Clean fish, following steps 1 and 2 of "You Found the Fish," below.
- 2. Combine garlic, mint, salt, and pepper with 1/3 cup oil in a large bowl. Spoon half into a medium bowl. Add sardines to large bowl and pat them all over outside and in cavities with mint mixture. Set aside.
- 3. Heat grill to high (450° to 550°). Add tomatoes to medium bowl with 1 tbsp. vinegar. Turn gently to coat. Brush bread with remaining 1 1/2 tbsp. oil.
- 4. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill fish, covered, until marks appear and fish release when nudged with tongs, 2 to 3 minutes; gently roll over and cook other side, about 2 minutes. Transfer fish with a wide spatula to a board. Grill bread, turning once, until edges are browned, 1 to 3 minutes.
- 5. Fillet fish (see step 4 below). Top each toast with arugula, then a tomato slice (leave juices behind), then a sardine fillet. Stir remaining 1 tbsp. vinegar into tomato juices, spoon a little over bruschetta (save the rest for other uses), and serve immediately.
- 1 kg fish fillets (make small pieces)
1 cup plain flour
1/2 cup graham flour
1/2 cup corn flour
2 tbspn lemon juice
Salt to taste
1 tbspn red chili powder
1/2 tbspn turmeric powder
1 tbspn carom powder
1 tbson chat masala or mix spice powder
2 tbspn garlic paste
1/2 tbspn baking soda
water as required
1. Take a bowl and add all the spices, egg, flour and water (1 cup approx or as you need) to make a smooth paste. The density of batter should not too thin or thick. If you drop the batter from spoon it should easily drop and does not stick to the spoon.
2. Dip fish pieces in the batter and leave for an hour in a refrigerator so that all flavors absorb into the fish.
3. In a deep frying pan pour oil and heat it well. When the oil becomes warm put fish pieces in the heated oil and fry on medium heat for 8-10 mins or until fish becomes golden brown in color.Servings:
Take out your delicious fried fish pieces in a beautiful dish. Serve it with any dip sauce you like or with ketchup. Serve it in a plate with lots of french fries at the bottom and around fish pieces.
- 900 gms./ 2lb Fish
- 1cup gram flour (besan)
- 1 green chili (chopped)
- Salt To Taste
- 1/2 tsp turmeric powder
- 3 tbsp fresh bread crumbs
- 1/2 tsp red chili powder
- 1/2 black pepper powder
- 2 cups water
- 3 tbsp chopped coriander leaves
For Garnishing :
- 1 lemon (sliced)
- 2 tomatoes (sliced)
- Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
- Rinse the fish under running water.
- Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
- Heat the oil in a kadhai or wok .
- Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
- Serve batter fried fish hot garnished with lemon & tomato slices.
Kerala Fish Curry:
- 400 gms fish pieces
- 1/2 cup chopped onion
- 1 tsp chopped ginger
- 2 tbsp tamarind pulp
- 1/2 cup coconut milk
- 1/2 cup fresh grated coconut
- 2 dry red chili
- 1 tsp red chili powder
- 1 tbsp soaked rice
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1/2 tsp turmeric powder
- 2 tbsp oil
- Salt To Taste
- Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
- Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
- Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
- Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
- Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
- Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
- Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.
- 800 gms fish
- little vinegar
- salt to taste
- banana leaves to wrap each fillet
- 30 ml groundnut oil
- 3 lemons
- 100 gms fresh coconut
- 50 gms coriander
- 6 green chillies
- 20 gms garlic
- 5 gms chilli powder
- 15 gms coriander seeds
- 15 gms cumin seeds
- 60 ml lemon juice
- Salt To Taste
- 15 gms sugar
- Clean and wash fish.
- Make fillets and cut each fillet into two.
- Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes.
- Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander.
- Wash, slit and remove the seeds from the green chillies. Peel garlic.
- Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside.
- Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately.
- Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges.
- After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.
- 1 fish Rawas, Surmai or Halwaa
- 1 onion cut in strips
- 1 inch ginger grind to paste
- 10-12 green chillies chopped
- few curry leaves
- 1 tomato cut in strips
- 1/2 coconut grated
- 1/2 tsp cornflour
- 1/2 tsp lime juice
- Marinate fish in salt for 15-30 minutes and semi-fry carefully.
- Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
- Soak the grated coconut in warm water and then remove and keep aside first milk.
- Take rest of the milk, pour into fried masala and put in fish pieces.
- Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
- Then add first milk. Add juice of half a lime or to taste.
Goan Fish Curry:Ingredients :
- 500 grams pomfret
- 1 onion,
- 1 small tomato,
- 3 green chillies,
- ½ cup coconut milk,
- 8 red chillies,
- 1 tablespoon coriander seeds,
- ½ teaspoon cumin seeds,
- ½ tablespoon chopped ginger,
- ½ teaspoon chopped garlic,
- ½ tablespoon tamarind paste,
- ½ teaspoon turmeric,
- 1 tablespoon oil and
- salt to taste.
- Clean the fish and slice it.
- Finely chop the onion and tomato each separately.
- Slit the green chillies and remove all the seeds.
- Now rub some salt and turmeric into the fish and keep it aside for a while. This will help in beating the foul smell of the fish.
- Wash it well and then drain the water completely.
- Take a blender and add the coriander seeds, turmeric powder, tamarind paste, garlic, ginger, cumin seeds, red chillies into a fine paste.
- Now take a pan and pour the oil. Bring to heat and add the onions.
- When the onions are golden brown add the paste and tomatoes.
- Sauté briefly and add the coconut milk and water as desired. Let it boil and then put in the fish, green chillies and salt to taste.
- Now stir well and cook on a low flame for five to six minutes.
- Ensure that the fish should be cooked and still firm.
- 250 gms fish washed, sliced
- 1 cup coriander leaves chopped
- 2 tomatoes finely chopped
- 8 cloves garlic
- 2 green chillies chopped
- 1 tsp methi seeds
- 1 tsp coriander powder
- A pinch turmeric powder
- Salt To Taste
- oil as required.
- Marinate the fish in salt and turmeric powder for 15 minutes.
- Shallow fry the fish pieces, drain and keep aside.
- Grind the coriander leaves, garlic and green chillies.
- Heat oil, add masala paste and fry till the oil separates out.
- Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
- Add about 1 cup water. Bring the gravy to a boil.
- Add the fish slices and cook for 10 minutes.
- Serve fish curry hot.
- 4 white fish fillets (steamed and cut into pieces)
- 2 eggs
- A large pinch of salt
- A pinch of red chili powder
- 2 tbsp corn flour
- 2 tbsp lemon juice
- 1 tsp chopped coriander leaves
- Oil for deep-frying pakoda
- Beat the eggs, salt, chili powder, lemon juice and coriander leaves together to make a batter. Add corn flour and mix well to form a smooth batter.
- Heat oil in a kadhai or deep-frying pan.
- Dip each fish piece into the batter and fry in batches till golden and crisp all over.
- Serve the fish pakora hot with your favorite chutney or ketchup.