| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Lemon, juice of |
| 1 |
|
Onion, peeled and coarsely |
|
|
chopped |
| 2 |
|
Cloves garlic, peeled and |
|
|
coarsely |
|
|
chopped up to 3 |
| 1 |
|
1 inch cube root ginger |
|
|
peeled and coarsely |
|
|
chopped |
| 1 |
|
Fresh chillies, chopped and |
|
|
seeded |
|
|
if liked up to 2 |
| 3 |
T |
Chopped coriander leaves |
| 1 |
t |
Salt |
| 1 |
|
450 gram fil cod or haddock |
| 3 |
T |
Plain flour |
| 1 |
|
Egg, beaten |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Chilli powder |
| 90 |
|
Oil for shallow frying |
INSTRUCTIONS
Put the lemon juice, onion, garlic, ginger, green chillies, coriander
leaves at 1tsp salt into a food processor and blend until smooth. Wash
the fish gently and pat dry with absorbent paper. If you are using
frozen fish, defrost thoroughly and then dry as for fresh fish. Cut
the fish into about 1 1/2" pieces. Put a light coating of the spice
paste on all sides of each piece of fish, cover the container and
leave to marinate in a cool place for one hour or overnight in the
fridge. Bring to room temperature before cooking. Mix the flour with
the salt and chilli powder. Dust each piece of fish lightly with this,
then dip in the beaten egg. Shallow fry a single layer over a medium
heat until brown on both sides (2-3 minutes on each side). Drain on
absorbent paper. Alternatively, deep fry the fish until golden brown
and drain on absorbent paper. Serve immediately. DISCLAIMER©
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