Sprinkle surface with sea salt and set aside while you prepare the sauce. Remove the fish from the oil and drain briefly on an absorbent towel. Squeeze the juice of 1 to 2 limes over and inside fish. On average, it will need around 7-12 minutes to get cooked. Transfer the flour-dusted fish to a flat plate or surface, and let it stand for 10 minutes, so that the flour gets slightly dryer.Ĭarefully lower the fish into the oil and fry until brown. You can also use a deep fryer if you have one. Transfer fish to a baking sheet and keep it warm in the oven while frying. Fill it up to the half with olive oil (you need the right amount of oil to deep fry the fish, based on its thickness). Drain the deep-fried fish on paper towels, flipping the fillets to drain both sides. Prepare a large pot, a wok or a deep skillet. Make sure the whole fish is evenly dusted with the flour mix from all sides. Flip it to the other side and repeat the process. One after the other, place the fish inside the bowl to get the flour mix stick to it. When it's time for frying, mix the flour and 2 table spoons of sea salt in a large shallow bowl. I like to prepare it in the evening and let it to marinate overnight. The more you leave it, the better the taste. Put the fish in a flat plate, wrap it and leave it to marinate for 1-2 hours in the refrigerator. Rub the seasoning paste on both sides of the fish and into the cuts. Using a sharp knife, cut four deep slits (5 cm-long each) into both sides of the fish. Carefully place 2 fish in hot oil, and cook until skin is browned and crispy, about 4 minutes. Rinse it with excessive water and wipe dry. Heat oil in a large, deep skillet over medium-high to 350☏. I like to leave the heads on, but you don't have to if you don't like it! now apply corn flour over the fish and deep fry until it becomes crispy. We will use it to season the fish, but any excess amounts can be preserved in the refrigerator and used for other seasoning needs. Marinate the fish with salt and black pepper for 10 minutes. Pour the resulted paste in a container and seal it. Run the food processor for some time and add more vinegar and lemon juice if needed to reach a better texture. Also add the vinegar and lemon juice, but try to reduce their amounts if you think that the final mixture will be very liquid. In a food processor or chopper, place the green bell pepper, hot chilis, garlic, ground cumin, ground dry coriander and 2 table spoons of sea salt. With a knife, cut the following items into small piece: green bell peppers, hot chilis, and garlic. We start by creating the seasoning paste.
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