Crispy-fried-fish with spices
It is best cooked and can only be paired with a variety of spicy curries and rice, and when my mother made the delicious fish curry, I was looking for fried fish, it has the best texture and taste I’m looking for. It is an appetizer that can be tasted with any kind of fish fillet and is a quality accompaniment.
- 2 haddock fillet (or fish of your choice) °
- 1 teaspoon ground cumin
- salt and pepper
- 1/2 teaspoon smoked paprika ° ½ teaspoon cochineal pepper powder
To prepare the dough:
- 1 cup self-raising flour
- 2 tablespoons cornmeal (load in cornmeal for extra crunchy mixture)
- 1 teaspoon turmeric powder
- salt for seasoning
- 250 ml of bloodless soda or bloodless beer – approx
- frying oil
We prepare the fish by marinating it in the spices, cook the lid and the mixture, and set aside.
Time In a mixing bowl we load the ingredients for the dry mixture. Add salt and whisk together.
Make a hollow inside the center by introducing the liquid, use a hand mixer or stir with a fork to form a thick mixture, wait five minutes for the oil to heat up and fry, and when the oil is hot enough, you can start frying. The oil should be specially heated to 190°C, and soak the marinated fish in the mixture for three to four minutes, until soft and cool, or until crispy and golden brown, place on a paper tray, repeat with the last part of the fish. If you’re frying a lot of fish, I recommend heating the oil between each portion of fish, enjoying French fries, potato wedges, or salads, and if you’re like me, dip them in hot sauce.