Tag Archives: Seafood

Crispy Fried Fish

Leave a reply

So folks, this recipe is from one of our dear family friends, we went to congratulate them on the arrival of their little princess and they made this amazing fish which we ate with a squeeze of lemon and a dip of sauce.

I enjoyed it so much that I asked him for the recipe which I am going to share here with y’all but with my twist 😉

So for this amazing fried fish you wont need a whole lot of pantry, just some few easily available items….

Ingredients:

1 kilo boneless fish (cut into 3 finger sized pieces) I have used gummy, flake and basa for this recipe, you can use any of your choice

Generous amount of salt (but not tooooo much)

1/2 tspn black pepper

1 tspn red chilli flakes

FOR BATTER

2 cups all purpose flour

1/2 cup corn flour

Some ice chilled water or carbonated water to make a normal consistency batter

A little bit of salt

A little bit if black pepper

Oil for deep frying

Method

🐟Wash and pat dry fish fillet pieces and marinate it in salt, black pepper and red chilli flakes for 30 to 45 minutes.

🐟5 minutes before frying the fish, make the batter.

🐟Combine all the dry ingredients given for batter in a mixing bowl and gently pour over chilled water or chilled carbonated water with gentle whisking until you reach the consistency which is neither too thick nor too runny. Medium consistency.

🐟Heat oil to 220⁰C. Dip the piece of fish in batter, shake off the access batter and dunk it into hot oil.

🐟Do the same with other pieces and avoid overlapping. Each piece should be atleast 2 inches apart so they dont stuck together and make a mess when its time to serve.

🐟Each batch will take around 3 to 5 minutes to cook fish through. Once you get that golden, crispy colour, take it out on your serving dish and serve hot with tartare sauce and lots of lemon wedges to get that lemony zinggggg.

South Indian Fish Curry

1 Reply

A very easy pleasy summer squeezy fish dinner, light on stomach & time 🙂

Ayesha’s Kitchen

Ingredients:

  • 500 gms boneless fish chunks (I use Gummy in Australia, you can use any) + 2 tbpns lemon juice & salt
  • 1 onion (grated)
  • 1 tomato (chopped)
  • 8 – 10 curry leaves
  • 1 tspn nigella seeds + 1 tspn fennel seeds + a pinch of carom seeds + 1 tbspn coriander seeds + 1 tspn cumin seeds (crushed together)
  • 1 generous pinch of turmeric powder
  • 1 tspn Kashmiri red chilli powder
  • ¼ cup cooking oil + ¼ cup cooking mustard oil
  • 1 tbspn ginger & garlic paste
  • 4 green chillies (sliced)
  • Some warm water

Method:

  1. Marinate fish chunks in lemon juice & salt and keep refrigerated for 30 minutes.
  2. Meanwhile, heat oil (cooking + mustard) and fry onion & ginger garlic paste until it is light golden in color but not brown or dark brown.
  3. Add curry leaves and green chillies and saute for 2 minutes until the flavour comes out.
  4. Add tomatoes and, salt, chilli powder & turmeric and cook covered on medium heat for 3 – 5 minutes or until the tomatoes are mushy.
  5. Add some hot water and cook the masala. You may need to add little water multiple times to cook the masala. Do not add all the water at the same time otherwise the masala will be very over cooked and bad in taste. This process is called “Bhoonna” in Pakistani cooking.
  6. When the oil oozes out and the masala looks cooked, add fish and the spice mix and give gentle stir. (We add these spices at this point because we don’t want them to burn or over cook and it affects the color of the curry too)
  7. Add 1 cup of warm water and cook covered on low heat for 15 to 20 minutes until the fish is cooked and the curry oozes out the oil.
  8. Garnish with some coriander if you want and serve.

Dynamite Shrimps

2 Replies

Trademark of P.F. Chang, famous worldwide, copied by me *evil laugh*

First tasted these babies in Dubai, and now one of my favourite appetisers and snacks. I haven’t looked up for the recipe anywhere, just went with my taste buds and when I made it, it actually tasted like the ones we get at P.F. Chang’s restaurants. Try them at home and fall in love 🙂

20170723_123447

Ingredients:

  • 500 gms uncooked shrimps
  • 1 tspn salt
  • 2 tbspns sriracha
  • 1 generous pinch of black pepper
  • 1 egg
  • 2 tbspns soy sauce
  • 1 tbspn rice flour
  • 2 tbspns self-rising flour
  • 1 tbspn corn flour
  • Oil for deep frying

DYNAMITE SAUCE

  • ½ cup mayonnaise
  • 1 tbspn American mustard sauce
  • 2 tbspns sriracha

SERVING

  • 1 spring onion (green part, chopped)
  • Few cabbage leaves

Method:

  • Wash the prawns and put them in a colander. Snip off the tails and pat dry the prawns.
  • Transfer them in a mixing bowl and add salt, pepper, soy sauce and sriracha. Mix well and add all the flours and egg. Mix well and keep aside for 10 mins.
  • Heat oil to 200 degrees Celsius and fry the prawns.
  • While the prawns are frying, make the sauce.
  • Combine everything given for the sauce in a bowl and whisk. When the prawns are golden and crispy, take them out and after draining the excess oil, toss them in the sauce. Don’t leave them in the sauce for too long or they will go soggy.
  • Toss and serve straight away on to the serving platter with some cabbage leaves and a sprinkle of green onions.

Amritasri Fish Fry (Ambarsari Machhi)

2 Replies

Another recipe for fish fry but only Ambarsari this time 🙂

Amritsar is well known for good food after Delhi in India, they have their specialities like Amritsari fish, Amritsari hareesa, Amritsari Kulcha and Ambersariya 😀 😀 😀 😀

Ayesha’s Kitchen

Ingredients:

  • 1 kilo blue grenadier/ basa fillets cut into small fillets
  • Salt to taste
  • 1 tbspn red chilli powder
  • 3 tbspns ginger, garlic, coriander and green chilli paste
  • 3 tbspns lemon juice
  • 3 tbspns vinegar
  • 1 eggs
  • 4 tbspns besan (gram flour)
  • 2 tbspns rice flour
  • 1 tspn carom seeds
  • 3 tbspns yogurt
  • Oil for deep frying

Method:

  • Cut fish into 1.5 to 2 inch cubes. Squeeze some lemon juice, add salt and red chilli powder and mix into fish cubes. Add vinegar, paste and carom seeds and keep aside for 30 minutes.
  • Mix in gram flour, egg and yogurt and keep aside for further 20 minutes. Meanwhile heat oil to 190 degrees Celsius and fry fish until its brown and crisp. Serve hot with mint sauce.

Ayesha’s Kitchen

Fish Fry

Leave a reply

 

This is my 3rd or 4th recipe of fried fish and all of them are different with different flavors. This is a very simple and lite recipe, not too spicy and it is a crowd pleaser! You can make fish bites with this recipe as well and everyone will love it …. ❤

Ayesha's Kitchen

Ayesha’s Kitchen

 

Ingredients:

  • 3 fillets/ 1 kilo of blue grenadier (cut into large chunks)
  • 3 tbspns soy sauce
  • 1 tbspn cracked coriander seeds
  • Salt to taste
  • 2 tbspns vinegar/ lemon juice for more flavour
  • 1 tbspn cracked black pepper
  • 5 tbspns corn flour
  • 1 tspn garlic powder
  • 1 tspn ginger powder
  • 1 egg
  • Oil for frying

Method:

  • Wash and dry the fish fillets and mix in everything except oil, egg and corn flour.
  • Keep marinated for 2 hours.
  • Add corn flour and egg and mix well.
  • Keep aside for another 30 mins.
  • Heat oil to 190 degrees Celsius for deep frying.
  • Fry for 5 minutes or until crisp and brown.
  • Serve hot with tartare sauce.

Grilled Salmon with Pickles & Salad

Leave a reply

Surprise your loved one this NYE! ….Going to city with friends and watching fireworks, drinking all night and doing stupid activities cannot match an outdoor dinner with your loved one, candles, flowers, chocolates, chilled champagne or wine and a lovely home made dinner followed by a sexy, indulging dessert while watching the stars, kissing each other at midnight and making a promise to be together next year and rest of the life…..

Its just amazing….. I am giving you the dinner idea, for rest use your own creativity…….. 🙂 but do make them feel special, you dont know what next year brings……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 salmon cutlets (lrg size)
  • Some salt and cracked pepper
  • 1 tbspn lemon juice
  • ½ tspn mustard
  • 1 clove garlic (chopped fine)
  • 1 tspn chopped dill
  • 1 tbspn olive oil
  • A splash of olive oil (for cooking)

FOR PICKLES

  • Any garden salad
  • Lemon wedges (very important)
  • Gerkins
  • Olives
  • Pickled chillies
  • Pickled turnips

Procedure:

-Pat the fillets dry with the paper towel.

-In a bowl, mix lemon juice, salt, pepper, oil, garlic, dill and mustard, apply on the fillets and keep aside for 30 mins.

-Meanwhile you can arrange some pickles and greens onto the serving dish.

-Now heat the grill pan, drizzle some oil and place the fillets on it. After 1 minute reduce the heat to medium. Cook 5 – 7 minutes per side depending on the thickness of the fillet. Flip the side only once.

-Now as the fish is cooked, it will be flaky as well so lift it out of the pan very carefully and put it on the plate you just decorated with greens and pickles.

-Serve immediately.