Last week I went on a shopping spree, surprising to stock my fridge and not my wardrobe, priorities do change ti hi hi 🙂
I managed to buy some filleted tilapia. I simply coated the fish with some condiments then pan fried it. I also made some garlic sauce to go with it.
4 tbsp fish masala
3 tbsp coconut powder
2 tsp of water
Fish fillet, cut diagonally
3 tbsp of vegetable oil for frying
1 tbsp butter
1 clove of garlic finely chopped
3 tbsp lemon juice
2 tbsp water
In a shallow plate mix the fish masala and coconut powder.
Add water to make a thick paste.
Coat both sides of the fish with the paste. It’s advisable to set it aside for around 30 minutes to let the juices sip in. Since I was already late in preparing dinner I skipped that part.
On a hot skillet add some oil. Once heated place the coated fish fillets and let then cook for around 4 minutes on each side or until the fish easily flakes with a fork.
Once cooked, line a plate with some paper towels and then place the fish.
For the sauce, melt the butter in a small pan then add the garlic,lemon juice and water. Saute for 2 minutes. The recipe called for some parsley but I was out.
Drizzle over the fish.
Best fish fillet I’ve ever made. The fish masala was such a lovely addition. Very flavourful. The coconut taste was also felt in the background. The sauce added an extra kick to the dish. Hubby enjoyed it to the last bite.
If I could do it all over again:
Make more sauce.
In case you don’t have fish masala, you can combine the spices you already have in your kitchen. Some cumin powder,coriander powder,black pepper would do the trick I also don’t see anything wrong with putting pilau masala 🙂
Sometime back during my monthly grocery shopping as I visited my vendor in search of some chicken legs, I noticed they had some fish fillet. Unfortunately they were out of chicken legs so I decided to try the fish instead. The fillets were quite large so I just got two.
One of the fillets I cut up into big chunks coated them with some dried herbs and pan fried them. The other one I prepared a week later in form of fish fingers.
1 large fish fillet
1/2 cup flour
4 slices of bread/ 1 cup bread crumbs
A handful of dhania chopped
Some lemon zest
1 tsp salt
1 tbsp black pepper
Dried herbs, sage, rosemary and oregano
3 tablespoons of water
Oil for frying
Same trick as with the beef stir fry, thaw the fillet then cut it lengthwise into strips.
Now to coat the fish fingers, I prepared 3 dipping bowls.
First coat them with flour. Make sure to season the flour with some bit of salt, black pepper and the dried herbs.
Next dip them into the egg wash.
Making an egg wash is pretty easy beat eggs with some little water. Once more remember to season the egg wash as you did the flour. This is to ensure that there’s seasoning all through. Use a fork to avoid getting your hands too messed up.
Now onto the final coat. At this point I put the oil in a pan so as it can start getting hot.
You can get ready to use breadcrumbs from your local supermarket or if you are DIY kind of person you can just do what I did.
I toasted 4 slices of bread with a sandwich maker, yep a sandwich maker, I really need to invest in a toaster.
Then using my blender’s mill, I crushed the chunks of toasted bread and voila breadcrumbs pap. In a bowl/plate mix the chopped dhania and the breadcrumbs, again remember to add the dried herbs, salt and black pepper. At this point also add in the lemon zest.
Then fry your fingers (no pun intended :-))
Fry both sides till they are golden in colour. Drain over a plate covered with some paper towel.
I served this with plain steamed rice and a vegetable sauce.
Hubby loved them. Seasoning was on point. Yippee
If I could do it over again:
I’d let them cook longer, they still had that fishy taste that I don’t really like.
I re-fried the the leftover the following night and they were much better and crunchier :-), so cook them a bit longer till they are really golden brown.