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For The Love of Fish

For The Love of Fish

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

For The Love of Fish

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:

  1. Wash the fillets, pat dry. Cut into 1 ½ inch medium-sized pieces.
  2. Marinate fish pieces with salt and lemon juice. Mix and keep aside for 30 minutes.
  3. 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.
  4. Heat oil in a deep pan and fry fish in small batches; drain on absorbent paper.
  5. 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:

For The Love of Fish
  • 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:

  1. 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.
  2. Beat eggs lightly and season with a little salt and pepper.
  3. Sift flour and season it with salt and pepper.
  4. Combine coconut and panko in a bowl.
  5. 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.
  6. Heat oil in a deep pan, and fry fish fingers on medium flame until golden brown.
  7. For tartare sauce, combine all the ingredients in a bowl and mix.
  8. 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.

Breakfast recipes here

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