Tuesday, October 6, 2009
The Easiest Crumb Fried Fish
Crispy, crunchy outside and buttery softness inside. Perfect dinner when you are short of time or breath.
As many fillets as you care of any firm fleshed fish. Traditionally white fish is used. Can use tuna as well.
Flour/Maida to make batter
Bread crumbs to coat
Wash fish. Pat dry to remove as much moisture as you can. This will make the coat crunchier.
Prepare a thickish batter with flour and water. The batter should coat the back of a spoon. Add salt, pepper.
Dip filet in batter, then roll in bread crumbs. Shallow fry in a pan.
You can dip the filet first in lightly beaten egg, then coat with dry flour, then dip in egg again followed by bread crumbs for thicker, crispier coat. Add salt to egg.
Variation: You can marinade fish in a pinch of red chilly and coriander powder mixed with lemon juice before coating with batter for that spicy, Indian touch.
Serve with Mayonnaise mixed with:- finely chopped onions, cucumber, parsley/coriander and lemon juice. Garnish with lemon wedges.
You can eat this with a side of salad and bread. Chop veggies of your choice and add a simple dressing of salt, pepper, lemon juice mixed well (almost emulsified) with lots of olive oil.