Spicy Pan Fried Fish Bombay Recipes

FRIED FISH - SPICY INDIAN FISH FRY

Steps:

• For marinade: In a bowl add red chili powder, coriander powder, turmeric powder, salt and mix well. Add lemon juice and mix well. Add water little by little and make a smooth paste.
• Cut the tilapia fillets into small pieces and apply the marinade evenly on the fish. Marinate in the refrigerator for 20 minutes.
• In a separate bowl add corn flour, water and make a thin batter.
• Heat oil in a pan and dip the marinated fish one by one in the batter and place in the hot oil carefully. Fry until the bottom side of the fish becomes crispy. Flip gently and fry on the other side until crispy.
• Line a plate with paper towel. Remove the fried fish from the oil and place on the paper towel-lined plate (this helps to absorb the excess oil from fish). Garnish with sliced onion and lemon if desired and serve.

SPICY PAN FRIED FISH BOMBAY

Steps:

• In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
• Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
• Pour the marinade over the fish, covering the tops and bottoms thoroughly.
• Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
• Remove fish from marinade, retaining as much marinade on each fillet as possible.
• Pat crumbs on both sides of each catfish fillet.
• Heat oil in a large skillet over medium high heat.
• When oil is very hot, add fish fillets without crowding.
• Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
• Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
• Serve immediately.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

SPICY FRIED FISH

Steps:

• Place fish in a deep container/casserole.
• Add all A-mixture ingredients to the fish. If the mixture feels too dry, add 2 - 3 tablespoons of filtered water.
• Heat pan or wok. Pour in the oil and wait till it is really hot.
• Place fish 2 pieces at a time (for smaller fish, you may be able to place 3 pieces at one time).
• When the fish become golden brown, turn the other side till they're golden brown on both sides.
• Take out from pan or wok onto serving plate.
• Great when served with rice.