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Fillet of white fish in spiced chickpea batter Recipe

Written on Sunday, July 24, 2016 | 1:24:00 PM



Serves : 4 – 5 servings 

Ingredients : 
1)  SKINLESS FILLETS OF WHITE FISH 700–800g (1lb 9oz–1lb 12oz), cut into 7.5 × 7.5cm (3 × 3in) pieces about 1cm (½in) thick (you might have to slice thick fillets horizontally too)

2)  CHICKPEA (GRAM) FLOUR 6 tablespoons

3)  EXTRA VIRGIN RAPESEED OIL for frying

4)  SALT

FOR THE MARINADE
1)  THICK GREEK YOGURT 3 tablespoons

2)  GINGER AND GARLIC PASTE 1½ tablespoons

3)  CORIANDER SEEDS 1 heaped teaspoon, toasted and crushed

4)  CUMIN SEEDS 1 teaspoon, toasted and crushed 

5)  RED CHILLI POWDER 1 teaspoon, or to taste

6)  GROUND TURMERIC ½ teaspoon

7)  CHOPPED FRESH GREEN CHILLI 1 heaped teaspoon

8)  CHOPPED FRESH CORIANDER 1 heaped tablespoon

9)  LIME JUICE 1 teaspoon

10)  SALT 1 teaspoon, or to taste

11)  FRESHLY GROUND WHITE OR BLACK PEPPER ½ teaspoon

TO SERVE
1)  LIME WEDGES (optional)

2)  CRISP GREEN SALAD WITH SLICED RED ONION

Preparation Method :
- Combine all the marinade ingredients in a bowl and mix thoroughly. Rub the mixture well into the fish, then place in a dish, cover and chill for up to 1 hour.

- Sift the chickpea flour over the fish and work it into the marinade so that it forms a batter and completely covers each piece of fillet.

- Heat about 1–2cm (½–¾in) of oil in a frying pan and fry a few pieces of fish at a time, until crisp and well coloured. Take care not to overdo it, as fish cooks very fast.

- Sprinkle with salt and serve with a wedge of lime, if you wish, and a nice crisp salad containing sliced red onion.




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