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!
Ingredients
– 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.
Instructions
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.
