There is nothing quite like freshly fried crumb fish – it’s light, crispy, delicate and tastes great. Any fleshy white fish will do. By following the recipe below carefully, you get the perfectly cooked fish covered with a perfectly golden brown crust – too hard to resist! It’s my favourite and my family’s favourite too! You could break the monotony of a mid- week dinner, by serving up crumb fish with a fresh salad at the side.
I graduated from Women’s Christian College, Chennai years ago and carry with me lots of memories of the glorious three years I spent at WCC. What made those years more special was the gang of girls I used to move around with. There were nine of us – nine different personalities that came together, laughed together, played pranks together and shared all our joys and sorrows with one another. Thirty years down the line, we are all over the place but we still keep in touch, thanks to Facebook and whatsapp. This post is specially for a dear friend of mine, one from the gang -Shobha. She’s an amazing woman, loves music and is a wonderful human being. After all, good times with crazy friends make amazing memories.
At home, when we invite friends over, I usually plan a crumb fry as fish is easy to cook and nothing like a little crunch to give your party menu a little zing! You could substitute breadcrumbs for Panko as its larger in size, and hence crunchier, tastier and thicker. I usually marinate the fish the day before so that all the flavors sink in. Before you dip the marinated fish in flour, you have to bring the chilled fish to room temperature. In case I fall short of breadcrumbs, I powder some cornflake finely and dip the fish in a mixture of breadcrumbs and cornflakes. It’s awesome!
- Fish fillet-1/2 kg
- Ginger- garlic paste- 2 tbsp
- Lime juice of 1 lime
- Salt, pepper
- Mustard powder- 1 tsp
- Chilly flakes-1/2 tsp
- Flour -1/2 cup
- Eggs- 2
- Breadcrumbs to coat
- Parsley-1 tsp
- Rosemary- 1/2 tsp
- Mixed herbs- 1 tsp
- Salt and pepper – a pinch each
- Marinate fish fillet with a mixture of ginger- garlic paste, chilly flakes, mustard powder, salt, lime juice and pepper for 30-45 minutes.
- Coat fish pieces with a thin layer of flour, dip in beaten egg and roll in seasoned breadcrumbs- (parsley, rosemary, mixed herbs, salt and pepper).
- Deep fry till crisp and golden brown.
- Fish should be firm, fresh, boneless and cut into 3/4-inch thickness fillets.
- Fish fillets have to be as dry as possible.
- Instead of serving tartare sauce or tomato sauce, sauté some chopped garlic, ginger, spring onion. Add oyster, chilli and soya with a little more of tomato sauce. Blend well. Season with salt and pepper and serve along with the crumb fish.
- The crumbed fish has to be deep fried and the oil has to be heated thoroughly before adding the fish.
- When the oil is really hot, the fish takes around 6-8 minutes to cook and it’s crispier.
- Serves 4-6.
“Fish is meant to tempt as well as nourish, everything that lives in water is seductive.” – Jean -Paul Aron
Till my next post