No-bake recipe of dory fish fillet seasoned and coated with egg, flour and breadcrumbs. One can serve these as party snacks with tartar, mayonnaise or mustard dips. For accompaniment as mains serve them with some greens. An even easier and quick way is making a fish fillet sandwich. You can also serve them on a slice of baguette topped with sauce during a weekend get-together party.

Preparation time: 25 minutes

Cooking time: 5 minutes

Serves: 2

Ingredients

Vegetable oil for deep frying

Dory Fillet – 1 large, salted and sliced as shown below

Eggs – 2, lightly whipped and salted

All-purpose flour – 1/2 cup or more as required to coat

Breadcrumbs – 1 cup

Directions

1. Sprinkle some salt over the fillets. Cut the fish fillet into long diagonal strips of 2 cm / 1.5-inch wide using a long sharp knife.

2. In one shallow bowl whisk 2 eggs with a fork, add 1/4 tsp salt. In a zip-lock bag with flour, season lightly with salt. Place breadcrumbs in another bowl.

Coating mixture — Whisked Egg, Flour in a zip-lock bag & Breadcrumbs

3. Dip fish strips into the egg, coat well turning sides. Place few of them in the bag containing flour and shake to coat.

Dip them again in egg.

Lastly, coat them with breadcrumbs. Place them on a plate.

4. Heat 1-inch oil in a deep-bottomed container on medium (induction #6). When its hot enough a small piece of breadcrumb sizzles. Add the fish strips in batches not to overcrowd.

Fry for a minute and turn side until it turns slightly dark brown. Drain using a slotted spoon on a kitchen paper towel.

5. Serve hot with lemon wedges or sauces of choice.

The idea of making a quick sandwich popped into my mind. I grabbed some fish fillets and used the wholegrain bread I had in the fridge. I toasted each slice in the pan for 2 minutes, just enough to get a light crisp. Then, I spread it with mustard sauce and topped it with cherry tomatoes stuffed with fish fillet. This was filling and was quick and easy. You can also add some pickles and veggies to make it a perfect low-cal meal. If your having a party at home serve it in small portions to make an elegant appetizer.

More Seafood recipes hover and click below:

Fish Fillet with Couscous 🐟

Fish Fry Chili Paste (Meet-Mirsang) 🐟

Coconut Shrimp Fry 🦐

Sweet Chili Prawns 🦐

Prawn with Coconut Milk 🦐

Thank you for visiting Delicious Sweet Aroma! – Sherryl ☺

Stay Healthy!🌻💐

After all that I have eaten while I was back home, I’m excited to bring back a few recipes. These recipes will satisfy the cravings for a delicious, spicy seafood fry.

Fish chili paste is made out of the most common spices that are available in almost every local Indian supermarket. It is popular in the coastal regions of South-India prepared differently in different regions. Chili paste is exactly what it sounds like: the spicy tangy flavor. This recipe is always used in my mom’s kitchen and comes in handy for every fish I want to fry.

I used to start by coating my fish with a paste of chili powder, a pinch of turmeric, and salt. This paste had a less intense flavor. It got me thinking there was something missing. I then made up my mind. I prepared this paste which I should have tried long before. Now, every time I fry my fish with this paste, it takes me back home. The aroma of the spices fills the air. It spreads the spicy blend to the olfactory system. The liquid moves across your palate. It’s mouth-watering!

Preparation time: 5 minutes

Appliance required: Blender

Ingredients

Red Kashmiri dry chilies – 32 g / fist full

Black pepper seeds – 1 tsp

Cumin seeds / Jeera seeds – 1/2 tsp

Salt – 1 tsp

Vinegar – 2 tbsp

Turmeric – 1/4 tsp

Directions

1. Prepare the ingredients. Combine all the ingredients in a blender, preferably in a small sized container so as to grind it into a fine paste. Add very little water if its very dry.

2. Grind into a thick fine paste. Transfer it into 200 ml or 200 g glass jar. Store it in the fridge.

3. Marinate 1 tbsp of chili paste on fish, either whole fish or pieces. You can adjust the amount of paste based on your spice level. Sprinkle just a pinch of salt over fish since the paste already contains some amount of salt.