Pan Fried Fish and Chips
Fish and chips are the best bar food, I can have it with my cocktails, beers and even sometimes with whiskey.
Even though I cook all sorts of meat dishes, I don’t eat them. However I devour fish and specially white tender fishes like Halibut, Turbot and Flounder! The biggest jolly of being in Singapore is I can read the fish names :P, back in Japan even though I could read the Japanese names (well sometimes), I didn’t know what I was buying. A few days ago I found the most tender and fresh Halibut fillets in a supermarket, the first thought came to my mind looking at them was fish and chips. 🙂
Back when I was working in Peter’s Bar in Tokyo my everyday evening job was to make fish and chips and I used to love making those. But of course fish and chips are oily and since I am on diet spree, I wanted to keep it healthy but crispy. So I came up with simple and quick recipe. Now of course because I am an Indian, it has to have some spices or me and my husband were not going to enjoy it, so I made a spicy version of it. I served it with a simple coriander, mint chutney.
Try it out!
- 4 halibut or any white fish fillets cut in rectangles
- 1 tbsp ginger, garlic and chilli paste
- Salt to taste
- 1 tsp lemon juice and zest
- Black pepper powder and chilli powder to taste
- Oil to stir fry
- ½ cup plain flour for coating
- 1 egg whisked
Marinate the fish in ginger, garlic and chilli paste, spice powders, lemon zest and juice for at least 30 minutes.
Prepare a breading station, flour, egg and flour again.
In a frying pan heat oil. Dip the fish fillets in flour, then in egg and the back in flour again.
Place it in a hot frying pan. Do not touch the fish, fry for 3-4 minutes till it’s crispy and brown, flip it and fry for another 3-4 minutes.
Serve hot with lemon wedge and coriander, mint chutney.