Diary of a Foodie
Rawa Fish Fry
Diary of a Foodie: Season Three: India & Vietnam: Complex Cuisine
Serves4
- Active time:30 min
- Start to finish:1 1/2 hr
VIJAY MALHOTRA
January 2009
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 5 teaspoons chili powder
- 3 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 5 teaspoons Asian ginger-garlic paste
- 1/3 cup fresh lemon juice
- 1 1/2 lb cleaned smelts with heads removed
- About 6 cups vegetable oil for frying
- 1/2 cup semolina (sometimes called semolina flour)
- 3 tablespoons rice flour
-
Equipment:
a deep-fat thermometer -
Accompaniments:
sliced tomato and onion; lemon wedges
-
Stir together spices, ginger-garlic paste, lemon juice, 1/4 tsp salt, and 1 tsp black pepper in a shallow bowl. Add fish, turning to coat, then marinate, chilled, 1 hour.
-
Heat 2 inches oil to 350°F in a wide 5- to 6-qt pot over medium heat.
-
Meanwhile, stir together semolina and rice flour in a shallow bowl, then dredge fish in mixture, knocking off excess.
-
Fry fish in 3 batches until just cooked through and crisp, about 5 minutes per batch. Transfer with a spatula to paper towels to drain. Return oil to 350°F between batches.
- Keywords
- diary of a foodie,
- vijay malhotra,
- seafood,
- indian
More Diary of a Foodie
- Chiles en Nogada con Salsa de Chocolate (Stuffed Poblanos with Nut Sauce and Chocolate-Pomegranate Molasses Drizzle)
- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
- View All Diary of a Foodie
Diary of a Foodie
Season Three
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
Pinterest
