I made this as soon as I got back from my holiday, but posting it has taken me this long. You know how January is … tying up all the loose ends and brushing away all the lint from the previous year! Anyway I was lusting for some more seafood (The Lankan Hangover I like to call it!) and Fish and Chips always hits the spot. The recipe is so easy I would like to think a kindergarten kid could pull it off (except the frying bit which needs parental intervention). That doesn’t mean you start getting your kids to work in the kitchen…I wouldn’t want to be promoting child labor on this site now would I? Anyway they will be thanking you for this… it’s got a whole fast food aura to it, though you’ll always know its way healthier. Our little secret!
Crumb Fried Fish with Lemon Mayonnaise
Prep time: 15 mins
Cooking time: 20 mins
What you need:
8 fillets of Sear/ White fish (800 gms in total)
1 Lemon (juice of)
2 Tbsp Mustard paste
1 tsp Salt
5 Tbsp Corn flour
2 med Eggs
11/2 cups Bread crumbs for coating
For the lemon mayonnaise:
6 Tbsp Mayonnaise
1Lemon (juice of) and rind grated
2 Tbsp Tify Relish
Parsley sprigs to garnish
What to do:
Marinate the fish fillets in lime juice, mustard and salt for 15 mins. Lay out three plates separately with cornflour, bread crumbs and beaten eggs. Heat the oil and check the termperature – a cube of bread should brown in 30 secs. Dip each fillet in corn flour, then in beaten egg an finally cost with bread crumbs. Keep aside on a wire rach for 5 mins. Fry in oil till golden brown. Drain on tissue. Serve with mayo, salad and chunky fries.
To make the Lemon Mayonnaise: Grate the rind of the lemon into the mayonnaise. Extract juice of the lemon and mix in along with the relish. Garnish with parsley.
Note: I served this with a fresh lettuce and red onion salad with a lemon, olive oil and sugar vinaigrette. Tangy goodness!!