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Fish Fry - South Indian

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Fish and Chips

Ingredients

For the fish:

125g/4oz plain flour
125g/4oz corn flour
Salt
Enough cold water to form a batter
4 cod/haddock/monkfish (or any other suitable flaky fish) fillets

For the chips:

4 White Potatoes, Maris Piper preferably
1 litre/1¾ pint vegetable oil for deep-frying
Sea salt

To Serve:

1 lemon, wedged
Sprig of parsley, to garnish
Sea salt
Vinegar

Materials

Fish and chips involves deep frying and can be dangerous and should only be performed with care. It is a leading cause of house fires in England, and further, may spill hot oil, causing severe burns.




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Jalapeno Glazed Seared Salmon

Ingredients

2 (6-ounce) Coho or Silver salmon filets
2 jalapeño chiles, stemmed
Salt and freshly ground black pepper
1/8 cup chicken broth
2 tsp vegetable oil

Fish Curry - South Indian

Ingredients


To serve 6 -8  persons


Pomfret or any other fish (meen)    :    2

Coconut     :    1

Garlic    :    6 pods

Poppy seeds    :    2 tbsp

Coriander seeds    :    1 tbsp

Curry leaves    :    a few

Dry red chilli    :    6

Cumin    :    1 tsp

Sesame    :    1 tbsp

Salt    :     1 dessert spoon

Lime juice    :    juice of two limes

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Acorn Crusted Salmon

Ingredients

Two salmon fillets
One and a half cups (320 ml) of shelled acorns
Two egg whites






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Hilsha Fish - Bengali Recipe

Ingredients

Hilsha Fish - 3 Lb
Mustard seeds -  3 Tbsp
Green Chili - 9
Turmeric powder - 1.5 Tsp
Red Chili Powder -  3 Tbsp
Salt -  1.5 Tsp  or to taste
Nigella  - 0.5 Tsp

Method

1.Wash the hilsa fish thoroughly in water,remove the head  and  cut into steaks about 3/4 inch thick.

2.Remove the scales and rub a tsp of turmeric powder and 1 tea spoon of salt all over the pieces.

3. Grind  the mustard seeds, 5 green chilies and 1/2 tea spoon of salt i, adding about  1/2 cup of water.

4.Mix red chili powder and turmeric powder with 3 table-spoon of water.

5. Heat oil in a non-stick thick bottom pan and fry  kalonji and 4 green chilies for about half a minute before adding the red chili - turmeric powder mixture

6.Fry  the above stirring for about 4 to 5 minutes.

7.Add the hilsa fish pieces one by one. Turning  each piece.

8.Add the mustard paste diluted with water ( strain through a strainer so that only the juice is used ) and two green chili sliced and bring to boil adding 1/2 cup of water.

9. Reduce heat, simmer for about ten minutes till gravy thickens and continue frying carefully turning the pieced till gravy becomes little dry.

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Haddock

The haddock (Melanogrammus aeglefinus) is a salt water fish, found in the North Atlantic Ocean and associated seas.

The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock which has the reverse, i.e., white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark".

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Stingray

Stingrays are a group of rays, which are cartilaginous fish related to sharks. They are classified in the suborder Myliobatoidei of the order Myliobatiformes and consist of eight families: Hexatrygonidae (sixgill stingray), Plesiobatidae (deep water stingray), Urolophidae (stingarees), Urotrygonidae (round rays), Dasyatidae (whiptail stingrays), Potamotrygonidae (river stingrays), Gymnuridae (butterfly rays), and Myliobatidae (eagle rays)

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Pufferfish - Tetraodontidae

Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species, which are variously called pufferfish, puffers, balloonfish, blowfish, bubblefish, globefish, swellfish, toadfish, toadies, honey toads, sugar toads, and sea squab.They are morphologically similar to the closely related porcupinefish, which have large external spines (unlike the thinner, hidden spines of Tetraodontidae, which are only visible when the fish has puffed up). The scientific name refers to the four large teeth, fused into an upper and lower plate, which are used for crushing the shells of crustaceans and mollusks, their natural prey.

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Starfish

Starfish or sea stars are star-shaped echinoderms belonging to the class Asteroidea. Common usage frequently finds these names being also applied to ophiuroids, which are correctly referred to as brittle stars or "basket stars". About 1,500 species of starfish occur on the seabed in all the world's oceans, from the tropics to frigid polar waters. They are found from the intertidal zone down to abyssal depths, 6,000 m (20,000 ft) below the surface.

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