Fish Fry
I am serving this recipe on a bed of long grain and wild rice, garlic, and herb pilaf. I bought them in the international section; the name of the brand is Near East! As a side, I am serving my garlic mashed potatoes and roasted asparagus.
I am serving this recipe on a bed of long grain and wild rice, garlic, and herb pilaf. I bought them in the international section; the name of the brand is Near East! As a side, I am serving my garlic mashed potatoes and roasted asparagus.
- Carbohydrate 3.93947562630268 g
- Cholesterol 56 mg
- Fat 4.96225437537321 g
- Fiber 1.36435834807274 g
- Protein 23.3361537504766 g
- Saturated Fat 1.19904162775584 g
- Serving Size 1 1 Serving (131g)
- Sodium 65.5906770857274 mg
- Sugar 2.57511727822995 g
- Trans Fat 0 g
- Calories 149 calories
Step-by-step
- Dry roast peppercorns, red chillies, coriander seeds, cumin seeds.
- Pulse into a coarse powder.
- Blend in the ginger, garlic, coriander leaves and coconut.
- Mix the paste, the powder and the lemon juice. Add the salt.
- Marinate the fish in the paste for atleast an hour upto 4 hours.
- Shallow fry the fish on each side (2 to 3 mins) or grill over a foil.
Hello my lovely readers! Today, I'm excited to share with you a delicious and easy recipe for Fish Fry that has become a staple in my kitchen. This dish is not only flavorful and satisfying but also incredibly versatile, allowing you to customize it to your taste preferences.
One of the things I love about this recipe is the aromatic spice blend that gives the fish its unique flavor. A combination of peppercorns, red chilies, coriander seeds, cumin, ginger, garlic, and coconut creates a harmonious balance of heat, tanginess, and sweetness. The secret lies in dry roasting the spices first, which enhances their aroma and flavor.
The fish fillets are marinated in this fragrant paste for at least an hour, allowing the flavors to penetrate deeply. You can marinate the fish for up to 4 hours if you have the time, but even a shorter marinating time will yield delicious results.
Once the fish is marinated, it can be either shallow-fried or grilled. I prefer shallow-frying because it gives the fish a crispy exterior while keeping the inside moist and tender. However, grilling is a healthier option if you're watching your calorie intake.
This Fish Fry pairs perfectly with a variety of sides. I often serve it with a bed of long grain and wild rice, garlic, and herb pilaf, which complements the flavors of the fish beautifully. Roasted asparagus or steamed vegetables would also be excellent accompaniments.
So, whether you're looking for a quick and easy weeknight meal or a flavorful dish to impress your guests, give this Fish Fry recipe a try. I promise you won't be disappointed!
