Tag Archives: fish starter

Mar19

Fish Fry (Fish and Chips Style)

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Already I have shared one fish fry recipe and this one is completely different from that because I have induced Maize flour/Cornmeal as the base of fish fry. As usual collected this from of the cookery shows in Television by Chef. KiranJethwa

Fish fry was crispy, soft and delicious with the flavor of Maize flour. The most important is very easy, simple and little time consumption recipe, even kids can prepare themselves. I have served it with tomato ketchup and Strawberry Kiwi Mojito as of Summer. Let us move on to the recipe…

Taking this to Fiesta Friday #111 hosted by Angie@thenvicegarderner.

Fish Fry (Fish and Chips Style)

Fish Fry (Fish and Chips Style)

Ingredients:

  • Fish (Sea Bass) – ½ kg
  • Maize flour or Corn meal – 1 cup
  • Chili powder – ½ tsp
  • Coriander leaves – a handful
  • White Sesame seeds – ½ tsp (optional)
  • Egg – 1 no (big)
  • Oil for deep frying
  • Salt to taste
Maize flour, chili powder, salt and coriander leaves
All together with water
Fish getting coated in the batter
Fish getting dipped in egg mixture
Fish getting fried
Fish Fry (Fish and Chips Style)
Fish Fry (Fish and Chips Style) with Strawberry Kiwi Mojito

Preparation:

  • Clean and slice the fish into square or rectangle size.
  • Clean and finely chop the coriander leaves, keep it aside.
  • In a plate, spread the maize flour, chili powder, salt and white sesame seeds. Mix it well.
  • Pour in ½ cup of water and mix it well with your finger to a paste.
  • Beat egg with little salt in a bowl, until the egg is fluffy.
  • Pour oil in a kadai, keep in medium flame.
  • Coat the fish pieces with the maize flour paste and dip it in the egg mixture.
  • Gently drop the fish pieces in the oil, deep fry both the sides, until it turns golden brown in color.
  • Remove the fish from the oil, drain the oil and transfer it to a plate.

Serve hot with Tomato Ketchup. Goes out well along with a cup of tea as tea-time snack or as a brunch. As of summer I have served it with Strawberry Kiwi Mojito.

Do check to my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/ and do check out my juices, lemonade, mojito, mocktails and milkshake in this link: https://madraasi.com/recipes/beverages/.

Jul13

Fish Fritters / Meen Kola Urundai

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Fish fritters is nothing but fish with little bones are boiled in salted water, mashed and then mixed with few spices and vegetables and deep fried in oil. My kids love to have this fish fritters, because it would be easy for them to consume without bones. Also texture is too good, crispy outside, soft and spongy inside. I have prepared this with PARROT fish known as Pachai Elimeen in tamil, the very first time I saw and had this fish. It has wonderful colour like parrot and hence the name.

This can be served as a starter or can be served as tea-time snack. Let us move on to the recipe…

 

Fish Fritters / Meen Kola Urundai
Fish Fritters / Meen Kola Urundai

Ingredients:

  • Parrot Fish – 500 gm
  • Onions – 1 no
  • Black pepper powder – 1 ½ tsp
  • Coriander leaves – a handful
  • Garlic cloves – 3 nos
  • Green chilies – 2 nos
  • Potatoes – 2 nos
  • Cumin powder – ½ tsp
  • Red chili powder – ½ tsp
  • Rice flour – 1 ½ tbsp.
  • Eggs – 2 nos
  • Salt to taste
  • Oil for deep frying
Boiled fish
Boiled and mashed fish
Onions, coriander and spice powders
With mashed potato
All the ingredients together
With egg
All mixed together
Rolled to small balls
Getting fried
Fish Fritters / Meen Kola Urundai
Fish Fritters / Meen Kola Urundai

Preparation:

  • Pressure-cook potatoes for 2 whistles. Drain the water, peel the skin and mash the potatoes without any lumps.
  • Boil the fish pieces in water with little salt, drain the water and mash the fish pieces.
  • Peel and finely chop the onions, green chilies, garlic and coriander leaves.
  • Take rice flour, black pepper powder, onions, salt, cumin powder, coriander leaves, chili powder, chilies and mix all these together in a bowl.
  • Add in the mashed potatoes and mashed fish along with little salt, mix all these together (no lumps should be formed).
  • Break the eggs, add little salt and mash all the ingredients together to a big ball.
  • Heat oil in a kadai, keep in medium flame.
  • Take small portions of mixture and roll them into small balls and keep it aside.
  • Gently drop the balls into oil, roll them with a spoon in the oil and cook for 5 mins or until it turns brown in color.
  • Drain the oil and remove the fritters to a plate.

Serve hot. I have accompanied this with Tomato Ketchup and Mayonnaise for tea-time snack and also served as starter for Fish Briyani.