NaBloPoMo July 08 Day11
Yesterday we were on late shift again, 2 days in a row because Paul agreed to swap as a favour to one of the team. This meant I had time to play around the kitchen when it came to lunchtime.
I’ve mentioned my super secret coating recipe before, this time I thought I’d let you in on the secret. The recipe, like most of mine, changes every time, this version worked really well and I’ll probably aim to repeat it, unless I come up with a new idea to try!
In a bowl I mixed 60/40 of Chickpea/Gram flour and plain flour with a small teaspoon of bi-carb, a pinch of Cayenne pepper and another of Garam Masala. Now, after drying the fish off, add each fillet separately making sure it gets a good coating. I find that, if you have the time, setting them aside for 10 minutes and then running them through the coating again gives a better finish.
Now its time to fry!
You can see that, if you’ve been good, you get a nicely coated fillet that wont be greasy inside, just succulent and moist. I dont eat ordinary batter, but this I dont waste, for me its the chickpea flour that makes it so tasty and edible and the spices give a nice overall lift.
So there you have it, thats my secret, do you have one to tell?