Bengali fried fish

Spice up your day with this Bengali fried fish in an aromatic marinade.
 
Bengali fried fish

Recipe from: 5/13/2007 12:00:00 AM
Preparation time: 20 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 1
    kg
    fish
  • 65
    ml
    lemon juice
  • 5
    ml
    grated ginger
  • 250
    ml
    flour
  • 5
    ml
    baking powder
  • 5
    ml
    ginger paste
  • 5
    ml
    garlic paste
  • 10
    ml
    ground cumin
  • 5
    ml
    chilli powder
  • 2
    red chillies, chopped
  • 125
    ml
    cold water
Servings: Change Serving
 
 

Method

 

Combine the lemon juice and grated ginger for the marinade. Pour over fish and set aside for 15 minutes.

Remove fish from marinade and pat dry.

Combine the rest of the ingredients for the batter and mix well. It should be a thick consistency.

Dip the fish into the batter and fry in the heated oil until brown.

Serve hot with nan bread, roti or rice.

 

Read more on: fish/seafood  |  deep-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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