A Malayali's jugalbandhi with fish is quite well known and I am no exception. My husband says that my eye's sparkle at the mention of 'fish'!....Though it is a bit of an exaggeration,no doubt I love fish.....most of them....Thanks to the Kerala shop here, I still do get to taste all those traditional Kerala variety here...but of course the taste is compromised....as most of them belong to the BC age...frozen and shrunk...veterans chilling out in the giant freezers of the shop!The English variety of fish available here are really so excellent that we dont really miss the fresh fish....now so much...
Though very much a fan of really 'hot' n tongue burning cuisines, I do have a liking for the less spicier, simple English dishes....I love their fish pies,fish n chips and the fish fingers...which just melt into your mouth. I would say that it is just perfect for kids.
Ingredients
Fish Fillets(White)-500g(I used Cod)
Bread crumb-150g
Parmesan cheese-2tbsp(grated)
Coriander leaves or Parsley-1 tbsp -chopped fine
Lemon juice-1 tsp
Garlic salt-a pinch (optional)
Paprika-a pinch
Egg-1
(You may add a pinch of oregano or thyme for the flavour)
Double cream-2tbsp
Plain flour-100ml
Pepper-1 tsp(or as u need)
Oil-for fying
Method
Cut the fillets into finger length strips and keep it aside.
Beat egg with double cream and set it aside. In a bowl mix thoroughly the bread crumbs, the spices,cheese and salt.
Keep the flour in a bowl ready to coat the fish.
Fist coat the fish with flour. Next dip it in the egg and cream mixture. Finally coat it with the breadcrumb mixture.
Heat oil in a pan when it is medium hot, shift the coated fish fingers to the pan.
Cook until the crust is golden brown and the flesh becomes flaky.Use a kitchen towel to remove the excess oil. Serve it with any sauce or dip of your choice.
Mutton Kolhapuri
Mutton Chettinad
Dhaniya Chicken Fry
