Mum’s Fried Fish

This is my 100th post. How time flies! Back in May, I’d assumed that I would give up on Sharmskitchen within a week. Now 6 months later, I’ve got my own domain address, and a few dozen readers.
It’s incredible when I meet friends of friends and they squeal in delight “oh you’re the blog-cook!” (the whaaa..t? I don’t cook blogs you know..) I feel like a minor celebrity, if only they’d ask for my autograph..

So to celebrate my 100th post I wanted to cook something special and luscious. Something finger-licking good. I thought about it for days, searched the web for recipes day and night. I planned and plotted…and finally decided to go back to basics. This post is to celebrate the people I love and the food I grew up on. There’s one dish that I would recognise even if you woke me up in the middle of the night, blindfolded me, and stuck a plate under my nose. That’s my mum and granny’s fried fish.

I know…I sounds frightfully boring…fried fish..bleh…But take my word for it, fish done right can be heavenly. Crisp skin on the outside, soft flakey inside. My favourite fish is Manja Podi or Yellowtail Scad. I’ve yet to find Scad in Melbourne, so I’ve used my second favourite fish, Pomfret.

You’ll need:

  • 1 medium-sized pomfret (or any firm-fleshed fish of your choice)
  • 4 teaspoons roasted red chilli powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon cracked black pepper
  • 1 teaspoon ginger garlic paste
  • oil to fry

In a bowl, mix everything except the oil and fish to form a thick dryish paste.

To prepare the fish, remove the head and the inside bits. Slice the fish into 2 inch pieces. Sprinkle with turmeric powder, rinse fish under running tap water. Pat dry with paper towels.

Marinade fish in the paste for about 20 minutes.

Heat oil in a pan, you want an inch of oil in the pan. Once the oil is hot, add the fish and lower the heat. Fry the fish on a lowish heat for about 5 minutes. Low heat allows the skin to crisp and for the chilli paste to stick well to the fish.

Flip the fish over, fry the other side until the skin goes crisp and the fish is cooked through. Remove fish from oil, drain on paper towels and serve. Enjoy!

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