1 1/2 lb white fish fillets (sole, whiting,; cod, monkfish)
1 salt to taste
1 teaspoon ground cumin
1 vegetable oil for deep-frying
1/2 teaspoon ground coriander
3 garlic cloves, crushed
1 teaspoon ground anise seeds
1/2 teaspoon chile powder
1 tablespoon lemon juice
1 lettuce leaves
1 sliced radishes
Directions: How to Cook Spicy Garlic Fish Fry
Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks.
Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour.
Half-fill a deep pan or deep-fryer with oil and heat to 350 F. (175C) or until a 1-inch bread cube browns in 50 seconds. Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown. Drain on paper towels. Serve hot, garnished with lettuce and radish slices.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]
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Recent comments and reviews for this recipe:
| geetha.badiadka writes:|
very good recipe....
Posted on 27 Aug 2009, 01:43 ET
| indy writes:|
howww gayyyy :P
Posted on 12 May 2010, 23:10 ET
| Arthur U Desai writes:|
This fish taste's AWESOME . I prepared it today, oh! man it was gorgeous. yummy. Thanks very much for the recipe.
Posted on 01 Feb 2011, 08:16 ET
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