Tuesday, January 25, 2011

Butter Fry

This is a great snack and very common in picnics. In the US, I learnt fish and chips is very popular here and they use beer in the batter which makes the batter frothy and I guess it turns out better. You can use any boneless fish fillets for this recipe. I have tried it with Tilapia and Bhetki fillets even with Pomfret fish.

For Marination-
1 tsp Ginger Garlic paste
2 tsp Onion paste
1/2 lime juice ( you can substitute with vinegar)
salt to taste

For the batter-
Cornflour 1/2 cup
2 Eggs
Flour 1/2 cup
8-10 small pieces of fish fillets
Salt to taste
pepper to taste

Marinate the fish fillets with the ingredients for about an hour in the refrigerator. Whisk all the ingredients for the batter into a smooth paste. If the consistency of the batter is too less add some more flour. It should a little thick so that the batter will stick to the fish. Heat oil in a kadhai and when it is hot enough, dip the fish in the batter and fry it till it is golden brown. Drain on a paper towel to take off the extra grease. I generally first drop only one piece and see how it tastes and if the batter is thick enough. Then you can modify the batter as required. The heat should be medium high so that the fish also gets cooked by the time its golden brown.

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