Past couples of days have been warmer in our neck of the woods and sun is shinning nicely. Spring blossoms are a marvel to watch while we walk down on public paths to do our day-today activities. With this weather, which is really a blessing until a spell of grey weather strikes again, everybody is gearing up to the weekend barbecue, get together etc .Neighborhood parks are getting busy with all sorts of summer activities one can expect to see during this time-kite flying, picnic, sports and of course laying on the green grass, soaking up the sun-shine, endless hours.
And with this weather, one can imagine opting for some fish and chips to entice the taste buds. While I have always liked the fish but the usual fish and chips stuff is loaded with lots of calories as the breaded fish tends to soak more oil while it’s being deep fried. Although I have always liked the usual British fish and chips being served in many cafes and dinners here and have gorged on many times without feeling a slight hint of guilt. But if it’s home-made then it’s even better, then one knows what ingredients goes into making the fish fry and the innumerable methods one can possibly think off. We all know the benefits of Salmon as fish, and when it comes to salmon fish fry; this recipe always gets my thumbs up and so from my family. This recipe is entirely different take on fish fry, not the usual fish and chips types that you can get here in abroad. But then it does remind me of the usual Fish chops or cutlets available in Bengal.A recipe has been shared earlier-Bhetki mach’er chop.
Salmon fish fry that I generally tend to make is with loads of Indian spices. But then this fish has it’s own taste, flavor whatever you want to say in technical term, so a quick rubbing of plain salt+black pepper+lemon juice coated with besan-chick pea flour or self raising flour, seems to work fine as well. Todays recipe is Salmon fish fillet rubbed with Indian spices and then double coated with fine semolina to give it a nice crisp deep fry. Salmon as such is an oily fish, so it tends to cook well but then again one should be careful to fry this fish as it tends to get cooked quickly if not “super-quickly”. The time to deep fry also depends if it’s a thick-cut slice or a heavy steak piece. Many people like it when it’s barbecued or char-grilled, which I think makes them go little semi hardish but certainly not soft. But food is all about one likes to eat, eat what you like and the way you like to make it.
If the following recipe appeals you, then do give a try someday, and let me know how it turned out for you. All suggestions to improve this recipe are welcomed here.
Here is how salmon fish fry is being cooked in our home
Salmon fish fry-Salmon Mach Bhaja
- Salmon fish fillet- 4-5 or steak pieces
- For the marinade-adjust spice and heat according to the level you can handle it
- 2 tsp of crushed red chilly flakes
- 1 tsp of salt
- ½ tsp of turmeric powder or curry powder
- 1 tsp of red pepper powder
- ½ tsp of black pepper powder
- 1 tsp of coriander powder
- 1 tsp of garlic powder
- ¼ tsp of amchur powder or lemon juice
- For the fry and coating
- About a cup of fine semolina or Besan -chick pea flour
- About half cup of cooking oil
- Wash the fish fillet well in water and then pat them dry. Sometimes scales are removed and sometimes it’s not. I usually don’t take off the scales as when they are deep fried they turn out very crisp while it’s being fried this makes a good covering to cook the fish flesh well without catching up the bottom of the pan. Later while eating, we generally take it off, although salmon skin is as healthy as the flesh, so if one fancies it, then one should go ahead consuming it.
- Put all the ingredients in the bowl, mix well and then coat well all the fish fillet with this mixture powder. Turmeric powder, red pepper powder, red chilly flakes, salt, coriander powder, amchur powder or lemon juice. Adjust heat if you don’t like too much spicy food, same goes for kids.
- Keep refrigerated till you wish to make the fish fry. Generally I keep 3-4 hrs in fridge and then deep fry them one at a time.
- Now take a cup of fine semolina in a flat plate. We will double coat the fish fillet with this. Coat the marinated fish fillet with fine semolina and then shake to take off extra semolina coat. Again press and coat fine semolina very well over the marinated fish fillet.
- Heat up a fry pan; add about half a cup of oil. Let it heat up. Check if the oil is ready for deep fry. Drop some cumin seeds, if it sizzles then the oil is ready for deep fry.
- Deep fry about 1 or 2 big chunks of fish maximum, giving them enough space to fry well. Each side takes roughly 5-6 mints at medium-to medium high flame. Salmon is a very oil fish, it will tend to cook soon, so over frying sometimes makes them hardish and the flavor is lost. But at the same time if it’s not properly fried, the raw smell lingers on, making it very de-appetizing. And also the cut of the fish slice decides the time to be it needs to be fried. Thick cut slices will tend to take roughly 8-9 mints each side at medium high flame but that too depends on the surface of the fry pan, how much heat is being transferred etc .Practice the timing to fry the salmon fish fillets or steak pieces.
- And also many times I do bake them for about 30-35 mints or till they turn little whitish from red. But then that’s another recipe and will talk about some other day.
- I have prepared cous cous also, and topped it up with a dry stir fry preparation of cauliflower and potato, along side some green leafy salad with sweet cherry tomato.
All this can go very well in your or your kid’s lunch box. Usually kids don’t like couscous as this is my kid’s case, then I replace cooked couscous with a tortilla wrap or vegetarian fajita.
These Salmon fish fry can be great as starters for a pot-luck party or get together.
There is Salmon fish curry for you if you want the gravy to eat with warm cooked rice, here-Salmon Fish Curry.
Happy Cooking Friends