Spicy Pan Fried Fish - (Sharda's)
Chatpati Tali Machli
This is an easy dish to make and can be served as a starter or as main meal. Try with different fish and prawns. Serves 6
6 boneless pieces (single portions) of any good fish of your choice like trout, salmon or any white fish. I often make it with Pengasius fillets. This is a type of cat fish and can be bought from Bangladeshi shops in UK.
3 tbsp. fresh lemon juice or white wine vinegar
1 tbsp. oil
1 inch piece of ginger, peeled and grated
1-2 green chillies
4 large cloves of garlic, peeled and crushed or finely grated
A handful of coriander leaves
Salt to taste
1 tbsp. flour/semolina (optional)
Oil for pan frying
Lemon/lime wedges for garnish
Cut fish into 3-4 inch portions..
blend/grind all marinade ingredients and marinate fish in it overnight in the fridge (in an airtight container) or at least for a few hours.
Heat 2-3 tbsp. oil in a non-stick frying pan (you may add more later, if necessary).
Pick each fish piece one by one and gently place in the pan.
Shallow fry on both sides until fish is cooked and looks crisp…ish on both sides. Turn over only once, it is a fragile fish, specially when bought frozen.
Serve hot, with lemon wedges as garnish.
You can serve it as part of a main meal, with salad and rice or with as a starter with salad or as an English meal, with vegetables of your choice.