Fried basa fish pieces

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Friday, 19 October 2019 (or 2018?). Ivor came over with Neil – they had been sorting through Neil’s mother’s stuff. Anyway – I bought 3 packs of basa fillets (two in each pack) in Sainsbury’s today – wanted monkfish again but they didn’t have enough. And it turned out great.

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6 basa fillets cut into 1.5 to 2 inch pieces.

1 teaspoon chilli powder

1 teaspoon haldi

1 teaspoon jeera powder

1 teaspoon dhaniya powder

1 teaspoon garam masala powder

1 and a bit teaspoons salt

Handful of fresh coriander leaves

2 and a bit teaspoons of ginger garlic paste

1 egg

1 tablespoon cornflower

1 tablespoon semolina

Sunflower oil

 

Put the fish pieces in a bowl, sprinkle all the spices, coriander on top, break the egg on it, then carefully turn each piece with your hands so they are all coated with all of it. Then put the cornflower and semolina in and turn the pieces. You have to be gentle with this bit so the pieces don’t break up. But it was easy to do, really. After about half an hour, put a wide frying pan on the fire, put in some oil so it coats the whole base. When hot, put in enough pieces of marinated fish so the base is covered with some spaces. Don’t pack them all in – fry them in batches if needed. Fry for a few minutes on each side – maybe five max – until golden brown. Carefully pick up the pieces (this is where leaving space around the pieces is helpful – you can slip in a wooden spatula easily) one at a time and put on kitchen paper on a serving plate. Do the next batch and serve.