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Cashew-Crusted Deep Fried Fish

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My absolute favorite way of eating fish is deep-frying it. I mean how can you not enjoy a golden brown exterior with a crispy skin and a lovely crunch?

This fish is the stuff of summertime dreams – the stuff you want to make when you dream of going on vacation to the Bahamas but are stuck at your 9-5 job in Midwestern suburban America as you scroll through your Instagram feed and feel your spirit slowly dying away along with your follower count.

For this recipe, I used perch. Why? No particular reason, really. It was on sale at my local supermarket and it came in the perfect size – small enough to fit in my frying pan and big enough portion to feel satisfied.

You can of course use fillets but there’s something rustic and less wasteful of using bones and all.

 

 

Most fish fries use either just flour or cornstarch – but I wanted to add in a little extra something to make the fish really stand out.

So I thought why not nuts?

I’ve got a big jar of cashews sitting in my pantry just waiting to be crushed.

 

 

They’ve got such a depth of flavor not to mention extra crunchiness that you just can’t get with a plain old flour coating.

You can add whatever spices you want to the mix – I opted for traditional Indian spices – chili powder, turmeric, dried kasuri methi, curry leaves, and a curry powder blend. You can also add or swap in dried coconut and lime zest.

I paired my fried perch with some Caribbean inspired fried rice and beans along with a lovely sweet and spicy pineapple cilantro habanero sauce. It’s so incredibly simple to make – all you got to do is whip out your blender and whiz up some  pineapple, cilantro, a habanero, chili, lime juice, salt, sand a splash of vinegar.

 

 

 

 

 

 

 

 

 

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Cashew Crusted Deep Fried Fish

Ingredients

  • 2 1/2 lb whole fish (perch, red snapper, catfish, tilapia, trout) may also use fillets
  • 1/4 tsp salt for fish
  • 1/4 tsp turmeric
  • 1 tsp ginger-garlic paste
  • 2/3 cup cashews
  • 2 tbsp rice flour or cornstarch
  • 3/4 tsp chili powder
  • 1/2 tsp onion powder
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp curry powder (Jamaican or Indian blend)
  • 1 tbsp dried shredded coconut optional
  • 1/2 tsp salt for cashew coating mixture
  • 1 egg
  • 1 1/2 cup oil for frying

Instructions

  1. Have your fish-monger, remove the scales, wash and gut the fish. You may keep or remove the head. You may also use fillets if you wish. Pat dry and set aside.

  2. Rub your turmeric and 1/4 tsp of salt all across and inside your fish. Pat dry and set aside.

  3. In your food processor, grind the cashews until they are a fine texture like sand. 

  4. To your cashews, add in your cornstarch/ or rice flour as well as your spices and seasonings - chili powder, curry powder, onion powder, methi leaves (crushed), curry leaves (finely chopped). Mix well and set aside in a shallow bowl.

  5. In another shallow bowl, whisk an egg with a pinch of salt. Set aside.

  6. Take your fish and coat it in the egg mixture, then coat it in the cashew  seasoning mix. Make sure the cashew coating is dry or else it will have trouble sticking to the fish. (Tip - if you find the nuts are clumping together and not sticking to the fish, stick the bowl with the cashew coating into the microwave for a minute or so. This will remove any moisture and will thus allow the coating to stick to the fish.)

  7. In a wok or heavy-bottom pan or skillet, add your oil and allow it to come to a temperature of about 350 F. Add in our fish. Fry each side for a few minutes, or until dark brown. 

  8. Once fried, remove and let the fish sit on a plate lined with paper-towel. Serve hot. 

Dosa with Coconut Chutney and Tomato Chili Chutney

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When most people think of Indian food, they think of tandoori and butter chicken, channa masala, naan, and puris – and while those are all delicious dishes, they are primarily considered North Indian food and are not exactly representative of Indian cuisine as a whole which is incredibly rich and diverse. That’s why this week, I wanted to show a recipe that is from the South of India, a recipe not only visually magnificent, but also an explosion of complex flavors –  The Dosa.

Dosa is a paper-thin, crispy crepe made of fermented rice and lentils and served with an assortment of sweet, savory, and spicy chutneys; I served mine with the classics – a coconut cilantro chutney and a tomato red chili chutney.

In order to get a beautiful and light batter, the process must begin a few days in advance. You start off by washing lentils and rice and letting them soak overnight. The ratio of lentils-to-rice can very greatly depending on who you ask. I use 1 cup channa daal, 2 cups urad daal, and 1 cup of white rice. This is the way my mom makes it and less starch and more lentils means that it’s super healthy and great for diabetic patients.

 

 

After soaking the lentils and rice, I grind it up in the food processor in several batches. I add a little bit of water to help bring the mixture together. You’ll know when it’s done when the texture is smooth (no major pieces) and thick.

After my batter is made, I pour it into a large pot with a wide bottom and let it sit covered in a warm place (usually in my oven turned off). I let it sit for about 24 hours – this ensures enough time for the fermentation process to occur. Once your batter has fermented, you’ll be left with a lovely thick and airy batter similar to pancake batter.

 

For the cilantro coconut chutney AKA the green chutney, I start off by frying some de-seeded serrano chilies in a little bit of oil along with some curry leaves. This step mellows out the harshness of the serrano while the curry leaves add a lovely aroma. I then add the chilies and curry leaves along with some onion, tamarind, cilantro, garlic, salt into my food processor along with some water until everything is well combined.

 

 

The tomato and red chilie chutney is also incredibly simple to make. I drop a tomato, onion, piece of ginger into a food processor until completely liquified. I then cook up the pureed mixture over the stove-top in a little bit of oil to get rid of the raw flavor. I finish it up by tempering the chutney with some mustard seeds, giving extra depth of flavor.

 

 

 

I also made a potato curry to go inside. This is the same recipe I use in my halwa puri recipe which you can visit here –  https://www.fatimasfabulouskitchen.com/2017/10/16/halwa-puri/

 

To make the actual dosa, you’ll need a hot griddle or wide flat circular pan. I drop a ladle-full into my pan and move my ladle around in a circular motion from the center to the periphery, trying to make the dosa as thin as possible. After a few minutes, the edges will start browning. That’s when you know it’s ready.

 

 

 

Go ahead and fold it over and serve it up in a nice big plate. And there you have it! A visual magnificent South-Indian classic that tastes heavenly!

 

 

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Dosa with Coconut Chutney and Tomato Chili Chutney

Servings 5

Ingredients

Dosa Batter

  • 1 cup urad daal
  • 1/2 cup chana daal
  • 1/2 cup white rice
  • 1/2-3/4 cup water
  • 1/2 tsp salt

Coconut Chutney AKA Green Chutney

  • 1 cup fresh coconut (diced into half-moons) *if you cannot find fresh coconut, you can substitute for dried coconut found in most indo-pak stores
  • 1/2 small onion (white or yellow)
  • 2 serrano chilies (chopped and de-seeded)
  • 2 tbsp curry leaves (about 8-10)
  • 2 tsp oil
  • 1/2 cup cilantro
  • 1 tbsp tamarind (if you are using concentrate, decrease amount to 1/2-1.5 tsp depending on brand, be sure to taste)
  • 1/2 tsp salt (or to taste)

Tomato and Chili Chutney AKA Red Chutney

  • 2 tomatoes
  • 2 small red onions
  • 1 inch piece of ginger
  • 3 dried red chilies
  • 1 tsp oil
  • 1.5 tsp jaggery (may substitute with palm sugar, brown sugar, or regular white sugar)
  • 1/4 tsp salt (or to taste)
  • 1 tsp oil (for mustard seeds)
  • 3/4 tsp mustard seeds
  • 1/2 tsp salt (or to taste)

Potato curry (see halwa puri recipe! - https://www.fatimasfabulouskitchen.com/2017/10/16/halwa-puri/)

Instructions

Dosa

  1. Start off by making your dosa batter. You must start the process at least two days in advance in order to allow for proper fermentation. Rinse and wash your lentils and rice thoroughly and allow them to soak in a big bowl of cold water overnight or about 10-12 hours. (Do not add salt!)

  2. The next day, drain the water and grind your lentils and rice in a blender or food processor with water. In order to make it easier on your machine, do it in multiple batches. Add enough water (a few tbsp at a time) to allow for easy grinding. If you add too much water, your dosa batter will be too watery. You want it to be relatively thick - the consistency of banana bread. The texture will be a little sandy but should not feel heavy and gritty; if so whiz it through your machine a second time.

  3. Pour your batter into a pot with a wide bottom and high-sides. Cover with a lid and let sit in a warm place with no drafts for  24-48 hrs.

  4. When your dosa batter is ready, it will be light and airy. That's when you know the fermentation process has occurred. Go ahead and add in your salt and combine well.

  5. Warm up a non-stick griddle or a wide-circular pan. Once hot, lower the heat to medium-low.

  6. Take a ladle-full of dosa batter and add it to your pan. Spread around multiple times from center to periphery in a circular fashion. (This step takes practice, so don't fret if your dosa doesn't come out perfectly the first time!)

  7. Drop a few teaspoons of oil all around the dosa. Allow the edges to turn brown. This will take a few minutes.

  8. Using a non-metal spatula, gently remove the dosa from the pan. The underside should be lightly brown and crispy. Remove the dosa and fold over. Your dosa is ready to be served!

Coconut Chutney AKA Green Chutney

  1.  Start off by sauteeing your diced and de-seeded serrano in a little bit of oil along with your curry leaves.

  2. Once lightly browned, turn off the stove and add to your food processor along with the rest of your ingredients - tamarind, cilantro, garlic, onion, salt. (I am using fresh coconut, but if you can't find any nor want to go through the trouble of cutting open a coconut, then you can find prepared diced coconut at your indo-pak store. I am also using fresh tamarind from the block. You may substitute with tamarind concentrate, just make sure to add less and taste to adjust.) Whiz it all up with a few tbsp of water until everything is well combined.

Tomato Chili Chutney AKA Red Chutney

  1.  Wash out your processor from the previous chutney, and add in a tomato, onion, dried red chilies, and ginger. Whiz up with a few tbsp of water until it becomes a fine puree. Add to a small pot with a little bit of oil. Cook on medium high-heat, until it thickens.

  2. Add in your jaggery and salt into the chutney. (If you cannot find jaggery, you may substitute with any other type of sugar - palm, brown, or white.) Taste and adjust sugar and salt.

  3. In a small pan, add a little bit of oil and add in your mustard seeds. Once you hear them pop, remove pan from heat and add the mustard seeds directly into the red chutney. Your chutney is now ready.

Seafood Boil with Tandoori Sauce

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If you’ve ever been to The Angry Crab®, The Boiling Crab®, The Broiler®, or any other seafood broil restaurant then you know exactly what this recipe is all about.

I can’t tell you how much I enjoy digging into a big bag of seafood filled with juicy shrimp, meaty crab legs, and soft and sweet mussels coated in a buttery, garlicy, fiery sauce and dipped in lime juice.

I figured I had to try and make it at home. And let me tell ya’, it’s actually pretty easy!

I start off by creating a super flavorful stock using Zatarain’s® Shrimp and Crab and Crawfish Boil seasoning (it is a large packet of assorted spices in cheesecloth that you simply drop into the water), ginger slices, and boillion stock cubes. The point is to infuse flavor into the water– so feel free to add in whatever you have in your pantry – bay leaves, peppercorns, garlic, onions…etc.

For the seafood, I used a mixture of langoustines, shrimp, and mussels. But you can of course use whatever you like. (If you are using crab legs, make sure to steam them instead of boiling!)

 

 

I like to keep my shrimp head-on and shell-on. I find that doing so retains the most flavor. I also find it somewhat oddly satisfying to peel every shrimp as I go. If you’re not a fan, you can of course opt to buying shrimp without the heads.  

 

Alongside my seafood, I boiled some corn and potatoes – both traditional in a Louisiana style boil. You can of course make some Cajun fries on the side as well, that would be absolutely delicious!

 

Being brown, I had to put some sort of Indian twist to this recipe. And so for the sauce, I created a sauce that had cajun elements but more of a tandoori masala flavor. I melted some butter in a pot along with some garlic and added in an array of spices – chili powder, turmeric, paprika, garama masala, onion powder, cumin, coriander, fennel powder, dried methi, amchur powder. (You can find all these spices at your local indo-pak grocery store or the South Asian section of most stores. You can also substitute with pre-made tandoori masala and adjust to taste.)

I then stirred in some yogurt (as is traditional in tandoori masala) and lime juice, giving it brightness and  acidity.

And there you have it! Serve this in either plastic clear bags or on a serving platter with lime wedges on the side. This is a real fun and messy yet absolutely delicious dinner to make for friends!

 

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Seafood Boil with Tandoori Sauce

Ingredients

Seafood Boil

  • 4 lbs shrimp and/or mussels (I used 3 lbs shrimp/langoustine and 1 lb mussels)
  • 3-4 ears of corn
  • 5-6 small red potatoes (you can also make fries on the side instead!)
  • 1 Zatarain's New Orleans Style Shrimp and Crawfish Boil (may substitute with 1 cup of spices tied in cheesecloth)
  • 2-3 boiullian stock cubes (veggie or chicken)
  • 1 piece ginger

Tandoori-Cajun Sauce

  • 2 bulbs garlic (~24 cloves)
  • 2 1/2 sticks butter
  • 1 tbsp yogurt
  • 1 tsp turmeric
  • 3 tsp chili powder (to taste)
  • 2 tsp paprika
  • 3/4 tsp garam masala
  • 1 tsp onion powder
  • 3/4 tsp cumin
  • 3/4 tsp coriander
  • 3/4 tsp fennel powder
  • 3/4 tsp ginger powder
  • 1/4 tsp amchur powder (also known as dried mango powder) *optional
  • 3/4 tsp dried methi leaves
  • 3/4-1 tsp salt (or to taste)
  • juice of lime (to taste)
  • 1/4 tsp sugar

Instructions

  1. Clean your seafood. Wash grit and dirt away thoroughly. For mussels throw away any that are open or cracked.

  2. In a large pot of water add Zatarain's Shrimp and Crawfish and Crab Boil seasoning package, piece of ginger (cut into thick slices), and bouillon cubes. Bring to a boil. (If you cannot find Zatarain's seasoning packet, don't stress. Take a handful of spices - black peppercorns, bay leaves, mustard seeds, cumin seeds, old bay seasoning -  whatever you have in your pantry, and tie into a cheesecloth. The point is that you want to infuse the water with lots of flavor.)

  3. Add in your potatoes and corn. Remove when potatoes are fork-tender.

  4. Once the water starts boiling and the flavors have been infused, add in your seafood. If using different seafoods, add each type separately. Shrimp will only take two-three minutes to cook. You will know when they are done when they curl up and turn pink. Mussels also only take a few minutes - the shells will open up when they are done.

  5. Serve on a platter or in plastic bags combined with sauce.

Tandoori Sauce

  1. In a small pot, add in butter and garlic. Allow the butter to melt and the garlic to cook.

  2. Turn the heat on low and add in spices. Mix well and turn off the heat. (Be careful - if you leave the spices on the heat for too long, they will burn!)

  3. Stir in the yogurt and serve right away with seafood.