Fish, my way.

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!

Fish, my way.

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?

2 Responses to Fish, my way.

  1. TMC says:

    What’s the smashed green next to the taters?

  2. andy says:

    I thought it went without saying! They are, of course, mushy peas, quite possibly my favourite food ever.

    For those not familiar with the mushy pea, they are simply dried marrowfat peas, soaked overnight in water and then cooked in fresh water (enough to cover) with a teaspoon of bicaronate of soda until the desired consistency is reached. Some like them sloppy, I like them a bit thicker. Salt to taste.

    These are the real thing not the blitzed garden pea version beloved of stoopid southerners and tv chefs.

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