November 14, 2010

Fried fish recipe


When you know a Sunday will start off boring, with 3 loads of laundry to be washed, dried and folded. 3 bags of trash, that needs to be gathered and thrown away. Vacuuming, grocery shopping, my big kid sneezing constantly (Did I tell you, he has been practicing hard for his first stage performance, and he made me proud at the rehearsal yesterday), why not cook something that will turn the frown back to a smile? Fried fish and shrimp biriyani it is. 
Fried fish is not rocket science, and it tastes crunchy good. Fish being soft and tender, marinates in minutes. Surely made my Sunday :-)


What I used: Serves 4 to 5

6 Tilapia fillets
1cup chirotee rava (farina wheatlets)
½ cup oil
For the marinade
1tsp ginger garlic paste
1tsp chili powder
½ tsp turmeric powder
½ tsp pepper powder
1 tsp lime juice
2tsp yogurt
Salt to taste


Mix all the marinate ingredients to make a paste. Massage it to both sides of the fish fillets. Let it stand for 15-20 minutes. Spread the wheatlets out on a dish. Dip the marinated fish filets, one at a time, generously crumb coating both sides.


Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. Lift the crumb coated fish by the tip, and shake off the excess. Arrange them on the pan and let it roast to a golden brown on each side. I prefer to use a small pan, adding 1-2tsp oil at a time, and shallow roasting each one, individually. 

Serve it hot, as an appetizer, or as dinner some boiled vegetables or flavored rice on the side.