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SOUTH INDIAN STYLE FRIED FISH


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SOUTH INDIAN STYLE FRIED FISH

2  pounds firm fish fillet, such as sole, halibut or pomfret, cut into 3-inch pieces

Salt to taste

1 tablespoon fresh lemon juice

1/3 cup rice flour

2 teaspoons cayenne pepper

1 teaspoon ground fennel

1 teaspoon cayenne pepper

2 cups vegetable oil for deep-frying

4 to 6 lemon wedges


METHOD:

1.Place the fish pieces on a large platter.

2.Sprinkle with the salt and lemon juice and marinate about 30 minutes in the refrigerator.

 3.Mix together the rice fl our, cayenne pepper and fennel powder in a fl at pan.

4.With a paper towel, dry each piece of fish, and then dredge it in the rice flour mixture.

5.Heat the oil in a large nonstick skillet over medium-high heat until it reaches 350°F on a frying 
thermometer.

6.Deep fry the fi sh until golden brown and crispy. About 4 to 5 minutes.

7.Transfer to a tray lined with paper towels to drain. Serve hot garnished with lemon wedges.






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