Fried Fish

This flavorful dish features white fish fillets marinated in a blend of fennel, fenugreek, turmeric, and ginger, then deep-fried until perfectly crisp. The golden crust gives way to tender, flaky flesh infused with warm spices. It is served alongside a hearty mix of potato wedges and eggplant, stir-fried with mustard and nigella seeds for an earthy depth of flavor. The combination of crunchy fish and soft, spiced vegetables creates a satisfying textural contrast.

Cooking Method: Frying, Stir Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 450

Description

This flavorful dish features white fish fillets marinated in a blend of fennel, fenugreek, turmeric, and ginger, then deep-fried until perfectly crisp. The golden crust gives way to tender, flaky flesh infused with warm spices. It is served alongside a hearty mix of potato wedges and eggplant, stir-fried with mustard and nigella seeds for an earthy depth of flavor. The combination of crunchy fish and soft, spiced vegetables creates a satisfying textural contrast.

Directions

1
Pat the fish fillets dry with paper towels and cut them into large bite-sized pieces.
2
In a small bowl, combine the salt, turmeric, grated ginger, fennel seeds, and fenugreek seeds.
3
Coat the fish pieces thoroughly with the spice mixture and let them marinate for 5 minutes.
4
Heat 1 tablespoon of oil in a wok or deep skillet over medium-high heat.
5
Carefully add the fish pieces to the hot oil and deep-fry for 5 to 7 minutes, turning occasionally, until golden brown and cooked through.
6
Remove the fish from the wok and set aside on a paper towel-lined plate. Reserve 1 tablespoon of the frying oil in the wok.
7
Reduce heat to medium and add the mustard seeds and nigella seeds to the reserved oil. Stir-fry for 1 minute until the seeds begin to crackle.
8
Add the potato wedges and sliced eggplant to the wok, stirring to coat them well with the spices.
9
Stir-fry the vegetables for 3-4 minutes, then add a splash of water, cover, and simmer for 10 to 15 minutes until the vegetables are tender.
10
Return the fried fish to the wok, toss gently with the vegetables to heat through, and serve immediately with plain rice.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 4g20%
Cholesterol 120mg40%
Sodium 600mg25%
Total Carbohydrate 20g7%
Dietary Fiber 5g20%
Sugars 3g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fried fish, crispy fish, spiced fish, fennel seeds, fenugreek, turmeric, ginger, stir fry vegetables, potato wedges, eggplant, mustard seeds, nigella seeds, kalonji, quick dinner, home cooking, savory, aromatic, rice side

Read it online: https://www.chefs-mate.com/recipe/fried-fish-10/