Recipe courtesy of David Rosengarten
Kerala Fried Fish
- Yield: 8 Servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 25
- Cholesterol
- 57
- Sodium
- 317
Ingredients
2 tablespoons finely grated onion
SPICE MIXTURE:
2 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon finely grated garlic
1 teaspoon salt
2 tablespoons vegetable oil
2 pounds small fish (whole black bass)
1 cup all purpose flour
Buttermilk
Directions
- Combine onion, spice mixture, garlic, salt, and 2 tablespoons oil to form a paste. Smear paste over the fish, to cover completely. Refrigerate, covered for 1 hour.
- When ready to fry, dredge fish pieces in buttermilk and then the flour.
- In a large nonstick frying pan over a medium heat, heat 2 tablespoons of oil until very hot. Place fish pieces in oil without crowding (fry in two batches if necessary, adding more oil if needed). Fry, turning once, until golden brown and cooked through.