Spicy Garlic Fish Fry
Submitted by JFrodle
Indian-style deep-fried whitefish marinated in a garlic, cumin, coriander, and star anise paste with lemon juice. Crispy, golden, and packed with warm spice.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
1 hrsThis is the kind of fried fish that makes you forget every bland fish stick you’ve ever eaten. Chunks of whitefish get slathered in a fragrant paste of crushed garlic, cumin, coriander, star anise, and lemon juice, then rest in the fridge so those spices really penetrate the flesh.
Once they hit the hot oil, the outside crisps into a golden shell while the inside stays flaky and tender.
Serve it on a bed of lettuce with sliced radishes for a light, crunchy contrast. This is Indian fish fry the way it should be done.
Chef Tips
- Pat the fish completely dry before applying the marinade. Moisture is the enemy of a crispy fry.
- Don’t skip the marinating hour. That’s where the cumin and garlic work their way deep into the fish.
- Fry in small batches. Overcrowding drops the oil temperature and gives you soggy, greasy fish instead of crackling, golden pieces.
Ingredients
Directions
Remove any skin and bones from fish, rinse and pat dry with paper towels.
Cut into large chunks.
Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste.
Spread over fish, cover and refrigerate 1 hour.
Half-fill a deep pan or deep-fryer with oil and heat to 350℉ (180℃). or until a 1-inch bread cube browns in 50 seconds.
Cook fish, a few pieces at a time, 2 to 3 minutes, until golden brown.
Drain on paper towels.
Serve hot, garnished with lettuce and radish slices.
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