The spicy fish recipe is easy to make recipe and a healthy recipe. Most the people loved to eat fried fish fillet. They are spicy and crispy and tangy. However, you can adjust the spice according to your requirements and tastes. You may also substitute other firm fleshed fish strips.
Ingredients: Spicy Fish Recipe
Salmon Fish (boneless) 350 grams
Fresh white bread crumbs 75 grams
Desiccated Coconuts 25 grams
Chilli powder ¼ teaspoon
Ground coriander ½ teaspoon
Ground cumin ½ teaspoon
Salt to taste
Fresh crushed black pepper as desired
Plain flour 25 grams
Eggs beaten 2
Cucumber (peeled and chopped) ¼
Gherkins chopped 25 grams
Mayonnaise (thick) 6 tablespoons
Vegetable oil for deep frying
Lemon and tomato for garnish
Preparation Method: Spicy Fish Recipe
Put the bread crumbs in a bowl and stir with coconut, chilli, coriander and cumin. Season with salt and black pepper to taste.
Spread the flour out on a large flat plate and season with salt and black pepper. Beat the eggs in a shallow bowl. Dip the fish strips in the flour mixture and coat thoroughly, then in the egg, and then in the breadcrumbs mixture until evenly coated.
Lay the strips on a baking sheet or tray and refrigerated for 10 minutes.
Meanwhile, mix the cucumber and gherkins into the mayonnaise and spoon into a small serving jug.
Pour enough cooking oil into a deep-fat fryer with a basket to come halfway up the sides.
Heat the oil to 190C or until a stale bread cube turns golden in 50 seconds. Fry the fish strips a few at a time. Fry for 5-7 minutes until they are golden brown and crisp.
Drain on absorbent paper and keep warm in oven while frying remaining batches. Serve the fish strips at once garnished with thin wedges of lemon and tomato pieces with cucumber and gherkin sauce in a separate bowl.
Serves: 4 persons
Nutrition facts: 405 calories per portion
Cooking Time: Spicy Fish Recipe
20 minutes to prepare and plus 15-20 minutes cooking time.
Instead of starter, you can serve the Spicy Fish with chips for lunch
Cooking Tip: Spicy Fish Recipe
Do not put too many fish strips into the frying pan at one time as coconut tends to make the fat bubble. It is best to fry in 3 or 4 batches.