fish fry | Happy Recipes

This crispy, golden, pan-fried salmon fillet, mixed with aromatic Indian spices, makes a very satisfying dinner choice, served on a bed of noodles – with a few slices of garlic bread, as shown in the picture or an assortment of steamed veggies.

The combination of spices give a real fusion to the fish; moreover, tossing the fillets on semolina has taken a very rebellious turn comparing to the usual – the mild, just-salt-and-pepper version of the Western style marination.

Thanks to my Goan friend, Vancy, who used to live by the sea in Goa and taste fish in every imaginable form, I got my salmon fillets just right this time. None of the recipes that I browsed gives this novelty idea of wrapping the fillets with semolina. Sensing my dilemma, she assured that semolina gives a very beautiful, crispy, crunchiness to the fish fillets. Trusting her, I did the same and was thrilled with the outcome!

While pan frying the fillets in olive oil, you will notice the juices running out merrily, tempting you to burn your fingers, trying to grab a little piece from a side and pop it in to your mouth!

Remember to scrape the juices and toss on the fillets and they will taste heavenly!

So, let’s make it;

Ingredients:

Salmon fillets with skin removed	2 medium size
Kashmiri red chili powder	1 tsp
Cumin powder	1 tsp
Coriander powder	1 tsp
Turmeric	1/4 tsp
Pepper powder	1/4 tsp
Lemon juice	half a lemon
Olive oil	1 tbsp
Salt	1/4 tsp
Semolina	2 tbsp
Olive oil for shallow frying	2 tbsp

Let’s make it :

Combine chilli powder, cumin and coriander powder, turmeric powder pepper powder, olive oil, salt and lemon in a wide bowl.
Massage the fish fillets thoroughly with the marination.
Cover and leave for 20 min in the fridge.
Take out, sprinkle semolina all over the fillets covering both sides.
Heat a pan with 2 tbsp of olive oil
Shallow fry until golden.
Serve immediately with a garlic bread, steamed veggies or even on a little dome of hot rice, your fish fillets will taste their best!

Facebook

Google+

Twitter

These fish fillets with golden crispy coating and soft inner flakes taste delicious when served straight out of the frying pan. A perfectly healthy dinner choice with an assortment of steamed veggies tossed on a dollop of butter. King fish is the best choice for this recipe for its soft flaky texture, so I suggest you opt for either frozen or fresh King fish fillets for best results.

Let’s make the fish fillets:

Salt it

Sprinkle salt and pepper on the fish fillets and keep aside.

Batter it

Mix 1/4 cup of plain flour with water to make a thick batter. Add a pinch or two turmeric to give colour and two pinches of salt.
In a flat plate, drop a cup of golden breadcrumbs.

Dip it / Wrap it

Now, dip fish fillets in the batter, wrap in the breadcrumbs.

Fry it

and deep fry both sides until it turns into a nice golden colour.
Let them rest on a kitchen paper .
Serve with a wedge of a lemon on the side.
Best served with steamed veggies.

Now prepare the veggies:

Cut

Take any choice of veggies, wash and cut them into any shape you prefer. Just peel the garlic cloves. (Broccoli, Cauliflower, Green beans, Carrots, Peas, Okra, Cabbage or any other of your favourite vegetable will go just right with this platter)

Steam

Place all the veggies and garlic cloves in the steamer and steam until the veggies are soft but their colour should be intact. If you steam a longer time, their natural colours turn dull.

Butter