If you are a seafood or just fish lover, these two scrumptious starters from Simran Dhanju will work up your appetite in no time.
Fish Amritsari
Ingredients:
- 500gms fish fillets (White Sole, Pomfret)
- 1tsp ginger paste
- 1tsp garlic paste
- 2tbsp lemon juice
- ½tsp red chilli Powder
- ½tsp garam masala (a blend of ground spices)
- salt (to taste)
- 1/8tsp red food colouring (optional)
- 2tbsp besan (gram flour)
- 1tsp carom seeds (ajwain)
- 1tbsp yoghurt
- 1 cup oil (for deep frying)
- 1tsp chaat masala (spice blend)
- Lemon Wedges (for garnishing)
Method:
- Wash the fillets, pat dry. Cut into 1 ½ inch medium-sized pieces.
- Marinate fish pieces with salt and lemon juice. Mix and keep aside for 30 minutes.
- In a separate bowl, take besan, add ginger and garlic paste, red chilli powder, garam masala, carom seeds, yoghurt, food colouring, and a little salt; combine well to make a paste. Add the marinated pieces and mix gently to coat well.
- Heat oil in a deep pan and fry fish in small batches; drain on absorbent paper.
- Sprinkle chaat masala and serve hot with lemon wedges on the side.
Tips: Add one egg to the besan batter if you find it too thick.
Coconut Crusted Fish Fingers with Tartare Sauce
Ingredients:
- 600g white fish or Nile Perch
- 1tsp garlic powder
- 1tbsp lemon juice
- 1tsp salt
- 1½ cup desiccated coconut
- 1 cup panko
- ½ cup plain flour
- 2eggs
- Oil for frying
- Salt and pepper
Tartare sauce:
- ½ cup garlic mayonnaise
- 1tsp lemon juice
- 1tsp dill, chopped
- 2tsp capers, chopped
- Salt and pepper
- 1tbsp water
Method:
- Wash, pat dry the fish and cut into 3” by 1” long fingers. Marinate with garlic powder, lemon and salt, keep aside for 10 minutes.
- Beat eggs lightly and season with a little salt and pepper.
- Sift flour and season it with salt and pepper.
- Combine coconut and panko in a bowl.
- Now, take a fish finger, toss it in the flour, then dip in egg wash and roll into the coconut-panko mix to coat well. Repeat with the rest of the fingers.
- Heat oil in a deep pan, and fry fish fingers on medium flame until golden brown.
- For tartare sauce, combine all the ingredients in a bowl and mix.
- Serve hot fish fingers with tartare sauce.
Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours.