Crumb Fried Fish


Batter fried crumbed fish

This is one of my absolute favourite recipes ! You can use any fish you like (Sole, Bhetki)  just get fillet cuts.
I have used sole fillet here.

Wash the fish. Leave with 1/2 tsp lime juice for 10 minutes in the fridge.

For the batter 

  • Flour – 3 tbsp
  • Salt
  • Pepper
  • Mustard- 2 pinches of mustard powder
  • Ketchup- 1 tbsp
  • 1 egg
  • Tabasco – if you like it hot

Mix the above the ingredients and check the consistency. Should be thick but not lumpy. Add very little water to dilute if its still lumpy. (It has to be similar to pakoda batter, but slightly thicker).

Heat some oil in a heavy bottomed non-stick pan and get 2 small plates organized on the side with the following ingredients for cooking/frying the fish. You’ll have to move the fish from 1 to 2nd  – and then into the pan…

Put the batter in the first, breadcrumbs in the second. Start by picking a fillet – roll in batter (coat it well), now put it into the breadcrumbs. Drop lightly into the pan. Use medium heat – the fish should get cooked through the middle. Won’t take too much time – but check before taking it out. Wait till its browned. Take out and drain for a few seconds on paper towel.

Serve it with a green salad and dinner rolls


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