Time 40m Number Of Ingredients 14 Steps:
Add the following ingredients to a plate. - salt, ginger garlic paste, red chilli powder, turmeric, garam masala, coriander powder and lemon juice. Mix all of these together to make a paste. Taste the marinade and adjust salt or spice as needed. Rinse the fish fillets thoroughly. If using a fish like salmon, make slits on the fillet. Apply this marinade to the fish pieces. If needed add 1 tsp of water to apply the paste well. Set this aside. Add flour, salt, red chili powder and curry leaves. Mix all of these. Taste this and adjust salt or spice as needed. Place the fish in flour mixture. Make sure flour coats well on to the fish on both the sides. Fish looks floury at this stage. Set this aside till the dry flour turns moist. The moisture in the fish makes the flour damp and it sticks well to the fish. This takes around 10 to 15 minutes. Heat a griddle, pan or tawa. Add 2 tbsp oil and spread it well. Heat it on a low flame. Fry the fish fillets till crusty on both the sides. Be gentle while flipping the fish otherwise the masala comes out. Fish can be pan fried or shallow fried both yield almost the same result. Garnish fish fry with sliced onion and grated carrot. Serve with a meal or as an appetizer. After the second marination, Gently brush a generous amount of oil over the fillet. heat the oven at 170 C for 15 minutes and grill for about 25 minutes. You may need to grill for more or long depending on the thickness of the fillet or the variety of fish.
Time 22m Yield 4 servings Number Of Ingredients 10 Steps:
Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count. Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on brown paper sacks. Suggested: 3 disposable pie tins .
Time 30m Yield 2 servings Number Of Ingredients 8 Steps:
Heat a heavy pan over medium high heat. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate. Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag. In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely. Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.
Time 15m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In one pie plate, combine the milk and pepper; this is your ‘wet’ mix. In another pie plate, combine the flour, cornmeal and paprika; this is your ‘dry’ mix. In an electric skillet, heat the oil to 350°F. Dip fish into the ‘wet’ mix, then roll in the ‘dry’ mix to cover completely. Fry the fish filets, a few at a time, in the hot oil for approx 4 min or less per side, until the fish is nicely browned and serve. Don’t fry them all at the same time or you’ll cool down the oil too much and it will have to heat back up to temperature (NOT a good thing). If frying in a dutch oven, use a meat thermometer to check your oil temperature, before you fry. If using a deep fryer machine, please follow your manufacturer’s instructions/booklet. Substitutions: if haddock isn’t available, substitute hake, pollock, flounder, tilapia or cod instead; you can also use the SKIM version of evaporated milk.
Time 1h10m Yield 4 servings Number Of Ingredients 14 Steps:
Make the chips: Add the potatoes, olive oil, salt, and pepper to a large bowl and toss until the potatoes are well coated. Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray. Arrange the fries in the basket in a single layer, making sure they aren’t touching, and cook until tender and golden brown, 12 minutes. Transfer the fries to a paper towel-lined plate and season with salt. Repeat with the remaining potatoes. Meanwhile, make the fish: Place the cod on a cutting board and pat dry with paper towels. Season with salt and pepper. Add the flour, 1 teaspoon salt, 1 teaspoon pepper, and the paprika to a shallow bowl and whisk to combine. Beat the eggs in a separate shallow bowl. Add the panko to a third shallow bowl. Coat the cod in the flour, shaking off any excess, then dip in the eggs, then the panko, making sure each piece is fully coated. After the fries are done, place a few pieces of cod in the air fryer at a time, making sure they are not touching, and cook until golden brown and cooked through, 10 minutes. Transfer the cod to a serving platter and season with salt. Repeat with the remaining cod. Serve the fish and chips with tartar sauce and lemon wedges. Enjoy!
