Herb crusted Fish ‘And’ Chips
#indvseng
.
This my desi take on the classical British dish of fish and chips. They sell this dish world wide like a snack wrapped in news paper or as a fancy starter dish in restaurants. Perfect for an India VS England match isn’t it?
Herb crusted Fish ‘And’ Chips
#indvseng
.
This my desi take on the classical British dish of fish and chips. They sell this dish world wide like a snack wrapped in news paper or as a fancy starter dish in restaurants. Perfect for an India VS England match isn’t it?
Cooking Instructions
- 1
Clean the fish fillets thoroughly making sure there are no bones left. Seer fish (vanjiram) is best for this recipe as it is solid enough to deep fry.
- 2
Mix the Italian seasoning into the bread crumbs. Add the chilli powder and turmeric to the flour and mix well. Coat the fish fillets in flour first to form a layer. Then dip into beaten eggs. Next dip into bread crumbs. Repeat the steps to get a nice firm outer crust.
- 3
Freeze the fillets for 10 mins in the freezer. Heat oil on high flame. Deep fry each fillet carefully on medium high flame without burning Until it turns brown. Fish takes very less time to cook well. You can test a small piece first to check for timing. after frying drain excess oil on tissues.
- 4
Serve hot herb crusted fish with fries, salad and cheese sauce. For the fries, peel and slice potatoes into thin fries. Soak in hot water for a few mins then in cold water to remove the starch. Deep fry in hot oil twice to make it extra crispy.
- 5
Tartar sauce is what is usually served with fish ‘and’ chips. Made with mixed onion, mayonaisse, salt, pepper and lemon juice. If you prefer you can also use ketchup.
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