Crunchy Curry Fish

Name: Crunchy Curry Fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 lb skinless white fish fillets; 1 tbsp vinegar; salt; 0.5 tsp ground black pepper; 1 tsp ground turmeric; 2 tsp curry powder; 0.25 tsp cayenne pepper; vegetable oil; 2 cup flour; 0.5 cup chopper fresh cilantro leaves; 4 lime wedges

Fish, lime wedges and coriander come together in this South Asian curry, fragrant with curry powder and turmeric and baked in the oven.

30 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Heat over to 200 degrees.Place an ovenproof platter in it. Toss fish with vinegar.Combine salt,pepper,tumeric,curry powder,and cayenne pepper in a small bowl,then rub mixture onto both sides of each fillet.
2
Pour at least 1/8 inch oil into a large nonstick skillet;turn heat to medium-high. Combine flour with enough warm water to make a batter about as thick as yogurt.
3
Test oil to see if its hot enough (a pinch of flour will sizzle in it) turn heat to high. Dunk fillets into batter one at a time,letting excess batter run off,then place fish in pan (don't overcrowd it).
4
Fry fish,rotating as necessary so fillets brown easily. Remove fish when golden and crisp on each side (5 to 8 minutes) keep warm on platter in oven while you cook remaining fillets.
8 min
5
Sprinkle cilantro over fish,serve with lime wedges.