INGREDIENTS
2kg of your preferred Fish. (I used SeaBass and SeaBream for this recipe). Try Red Snapper, Tilapia, COD etc
4 tablespoonfuls of Corn starch
1 tablespoonful of dried Organic Rosemary
Salt to taste
METHOD;
- Get your fishmonger to gut and descale your fish
- Once home take the fins off using a serrated pair of Scissors
- Use a serrated knife (preferably a steak knife) to check all the scales are indeed off the fish
- Wash the fish in cold water and use a strainer to grab any fish scales, fins and discard
- Place the fish on a rack and add salt to taste
- Leave the fish to air dry (covering it with a Kitchen paper towel) for 15 minutes
- Depending on the size of the fish, cut it into 3-4 equal parts
- Transfer the fish into a bowl and add your dried Rosemary
- Add your Corn starch and mix everything together till it’s well combined
- Place a non stick Wok or Saucepan with your preferred oil on a high heat
- Use a wooden skewer to check if your oil is hot enough. Once you see rapid bubbles escaping the skewer (when dipped into the oil), then your oil is ready
- Using a tong gently add the fish and allow it to fry for 10 seconds before submerging it into the oil
- Fry the fish for 4 minutes on both sides till it’s crispy
- Remove the fish and place it in a colander over a bowl, as this will get rid of any excess oil. You can also use a Kitchen paper towel (which is likely to stick to the fish).
Now watch how to prepare, spice and fry your fish below;
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