Deep Fried Fish
- 700 gms steaks with bone fish
- Salt To Taste
- 1 tbsp lemon juice
- 1 1/4 cup fresh green coriander
- 6 green chillies
- 4 - 6 cloves garlic peeled
- 3/ 4 cup plain yogurt
- Oil for deep frying
Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide. Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice. Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours. As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender. Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl. Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame. When very hot, dip 2 or 3 pieces of fish, first in the yogurt and then in the green paste to cover thoroughly and then put them in the hot oil. Fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon. Fry all the pieces of fish this way. Serve the fried fish hot with green chutney
Fish Kebab
- 2 lbs. fish (swordfish, halibut, or salmon)
- 1/3 cup olive oil
- 3/4 cup lemon juice
- 1 teaspoon dill
- 1 tablespoon white vinegar
- 1 cucumber
- 1 medium onion
- 2 red peppers
- 1 pint cherry tomatoes
2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch cubes. Set aside.
Mix olive oil, lemon juice, dill, and vinegar to make marinade. Pour marinade into large freezer bag and add fish. Make sure fish is well coated with marinade. Place freezer bag in the refrigerator for two hours. While fish is marinating, chop vegetables. Half the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eights. Cut red pepper into 1/3 chunks. Set aside.
Remove fish from marinade. Discard marinade. Assemble kebabs according to taste. Many people like a combination of alternating pieces of meat and vegetables. This is entirely a matter of personal choice. It really does not affect the cooking. If you are using steel skewers, be sure to put a light coat of oil onto them before adding the fish and vegetables. They will slide on and off much easier.
Spray the grill lightly with cooking oil and place the fish kebabs on the grill. Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
