You
may use cod, tilapia or any other white fish that you like. This
recipe turns out very light and flaky. It can be a great appetizer if
the fish is cut into smaller pieces. I have tried this with
salmon too but I prefer any white fish. Try orange roughy, or even
silver seabass.
My
choice if I was in India is fresh caught Pomfret !
6
Raw fish filets
Marinade
Salt according to taste
2-3 tsp lemon juice or 2 tsp white wine vinegar
3 tsp garlic paste
1tsp chili powder and 1/2 tsp turmeric
For frying
1/2 cup rice flour 1/2 cup channa flour
Salt according to taste
1/2 tsp chili powder
- Garnish
- 1 tabsp
chopped coriander leaves
- A dash of
lemon or lime juice
Coat the fish
with the marinate and leave for 20 minutes. Then dip in the fillets
one at a time in the above mixture, coat well and deep fry until
light golden brown.
Garnish with chopped cilantro leaves and a dash of lemon/lime
juice. Enjoy hot.
Chef's
Notes
On
a toasted Panini and make an open faced sandwich. Lay fried fish
(deboned). Add thinly sliced red onion and chopped coriander leaves for
extra flavor.
Add a dash of lemon juice before serving. Enjoy hot.
Use any other
fish you like.
Also Panko is a
good alternative to rice flour and channa flour.
