Batter Fried fish is used in Chinese Preparations. You can pre-prep. these for later use in your Indo-chinese dishes.
Serves: A Family of Four
Prep. Time: 10 Mins. + 30 Mins. (marination)
Cooking Time: 10 Mins.
- Boneless Sea Bass Fillet or other (cubed) – 300 gms.
- Lime – 1 medium
- Ginger-Garlic Paste – 1 tsp.
- Salt – 1 tsp.
- Egg – 1
- Corn Flour – 2 tbsp.
- Maida (APF) – 2 tbsp.
- Ginger-Garlic Paste – ½ tbsp.
- Salt – ½ tsp.
- Oil – for deep frying
Step 1: Wash the fish and rub it with lemon juice and ginger-garlic paste and keep it in the refrigerator to marinate for ½ an hour.
Step 2: Mix the ingredients listed under batter to make a batter of coating consistency. Add 1 or 2 tbsp. water if needed.
Step 3: Dip the fish in the batter and deep fry. Make sure the oil is hot and fry 3 to 4 pieces at a time, for 1 to 2 minutes on medium heat. When done the fish should be white and flaky and not pink on the inside. Keep this aside to add to a sauce of your choice.