Crispy Fried Fish With Chili Mayo


Crispy fried­ fish with chili mayo
This is one of my favorites. It’s best washed down with a pint of beer or two! The addition of spices to the batter makes it really tasty. Combine the fish with chili pepper-flavored dipping sauce, and it’s irresistible!


        4 skinless tilapia ­llets (1½ to 2 lbs/750 g to 1 kg), cut into strips

        Juice of 2 lemons, ½ tablespoon ground coriander, Salt, to taste

        1 cup (135 g) all-purpose –our, 1½ cups (375 ml) water, 4-in (10-cm) piece peeled and minced fresh ginger

        3 cloves garlic, minced, 1 teaspoon cumin seeds, 2 tablespoons chopped fresh mint leaves,

        Canola oil, for deep-frying, lemon wedges, for servin.

Chili Mayo Dipping Sauce

        2 tablespoons prepared sambal chili paste

        1 tablespoon minced green onions (scallions)

        2 cups (400 g) low-fat mayonnaise.


Step 1:

To make the Chili Mayo Dipping Sauce, combine the mayonnaise, chili paste and green onions in a bowl and mix well until blended. Refrigerate until ready to use.

Step 2:

Rinse the ­sh strips clean and pat dry with paper towels. Transfer the ­llets to a bowl and pour the lemon juice over top. Sprinkle on the ground coriander and season with salt. Marinate for an hour in the refrigerator.

Step 3:

Remove the ­sh ­llets from the marinade and place on paper towels to remove any excess marinade.

Step 4:

Combine the ‑our and water in a medium bowl to make a smooth paste of coating consistency. Add the ginger, garlic, cumin seeds and mint, and season with salt.

Step 5:

Heat the oil to 350˚F (175°C) in a wok or a deep-frying pan over medium heat. Toss the ­sh ­ngers into the ‑our mixture, and fry until golden brown and crisp, about 6 minutes. Remove with a slotted spoon and drain on a paper towel. Transfer to a serving dish and serve hot with lemon wedges and the Chili Mayo Dipping Sauce.

Food: Crispy fried fish with chili mayo

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