We are trying to eat more fish these days — for those good Omega-3s and to shake up the humdrum that can set in at the table. This recipe is tasty and doable and may stretch your palate — in a good way. The curry means it pairs nicely with a pot of rice, a cucumber salad and perhaps some mango slices.
Recipe inspired by Mark Bittman’s Crunchy Curried Fish
- 2 pounds skinless fish fillets (cod, mahi mahi, halibut, catfish or trout)
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. ground turmeric
- 2 tsp. curry powder
- 1/4 cayenne pepper
- peanut or vegetable oil
- 1 egg
- 2 cups unbleached all purpose flour
- 1/2 cup fresh cilantro, chopped
- 1 lime, quartered
- Heat oven to 200 F. Place an oven-proof platter or baking dish inside.
- Toss fish with vinegar. Combine seasonings in a small bowl. Rub mixture onto both sides of fish. Set aside.
- Pour at least 1/8 inch oil into large cast iron skillet. Turn heat to medium-high.
- Crack open and beat egg into small, shallow dish. Pour flour into a second shallow dish. Dredge fish first in egg, then flour, shaking off excess flour.
- Test oil to see if it’s hot enough. (A water droplet should sizzle in it.) Turn heat to high.
- Fry fish, turning as needed, until it is nicely browned on all sides. This should take about 5 to 8 minutes. Keep warm on platter in oven.
- Serve fish with garnish of cilantro and squirt of lime juice.