I'm back everybody!
I was away on a short break because I was sort of overwhelmed with the umpteen things going on in my life!The happiest part being that I have finally been re-united with the Husband across seas and oceans and thanks to all those lovely people who patiently bore my fretting and sulking and cribbing all this time.My blog was one of the many places that I took refuge in when I felt rotten,and needless to say,there were so many of my blogger friends who cared to drop in with their thoughtful words.I'm still looking for words to thank you!
Although its been some time that I changed climes,I'm still not fully settled. To add to that, I had a series of not-too-serious ailments ready to kick me in the shin the moment I landed,much to my utter chagrin.Anyway,I've grappled with them already and have emerged unscathed.Three cheers for me,quick!!
Because of all this,I'll post a very short and sweet recipe of Tilapia Fish Fry that I managed to rustle up just a couple of days ago.Its simple,its easy and the crunch is sure to give you an absolute delight!Back home, the fish fry is traditionally prepared using the 'Bhetki' fish (dunno why it is weirdly spelled 'Bhekti' on every Bengali wedding dinner menu!) but I used the Tilapia just because it was ready at hand.It tasted good just as well and I'd really egg you on to give it a try!So long,happy cooking-will be back real soon with my next post!
This recipe goes to 'Hearth and Soul Blog Hop # 67' at Swathi's place, 'Tuesdays at the table' at Nicole's place, Midweek Fiesta # 5' and the 'Fish Blog Hop' at Katherine's place!!
Tilapia Fish fry
You will need:
Tilapia fish fillets (2 fillets to make 8 fries) - I used the packaged Tilapia fillets readily available at grocery stores
Juice of 1 whole lemon
Onion paste - 2 tablespoons
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili paste - 1/2 tablespoon
Roasted cumin powder - 1 tablespoon
Roasted coriander powder - 1 tablespoon
Black Pepper - 1 teaspoon
Garam Masala powder - 1 teaspoon (available at any Asian/Indian store)
Red chili powder - 1/2 a teaspoon
1 large egg
Cornflour - 4 tablespoons
Canola or vegetable oil for deep-frying
How I made it:
1. Wash the fish fillets well and pat dry to drain off any water off the fillets. Cut out 4 square pieces from each fillet to have 8 pieces in all. In a bowl,squeeze out the juice of one whole lemon so that the juice is enough to cover all the fish fillets. Keep the fillets soaked in the lemon juice for about 2 hours.
2. Now remove the fillet pieces from the lemon juice and press each piece well with the palm of your hands to drain out any excess lemon juice. You will notice that the fish pieces have become a tad softer than what they were before.
3. Next, lay out the fish pieces on a plate and smear the onion, ginger, garlic and green chili paste generously on top of the pieces. Use your hands to rub the mixture well on the fish pieces.Next, smear salt, roasted cumin and coriander powders, Garam Masala powder and black pepper on the marinated fish pieces and rub once more to coat each piece well with the spices.Stack the fish pieces in the refrigerator and leave them to be marinated overnight or for about 4-5 hours.
4. When the fish pieces are marinated well, heat oil for deep frying in a deep-bottomed pan. Take a fish fillet piece and coat it in cornflour. Next dip it in beaten egg and roll over the bread crumbs. Repeat the same cornflour-egg-bread crumbs sequence for a second time on the same piece to have a second coating and keep in aside. Coat each of the pieces in a similar manner and keep for 5 mins before frying.
5. When the oil is hot enough, dip each of the breaded fish pieces into the hot oil and fry till each surface is golden brown. Serve hot with any Tomato dip or simply Ketchup and makes for a great tea time snack!Enjoy!