"Potluck", our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Madhur Jaffrey's recipes until March 2013.
I bought two slices of salmon a couple of weeks ago and decided to cook one of Madhur Jaffrey's fish dish.
Fried Fish Steak is a very easy and simple dish, all the spices are rubbed into the fish, and fry with a little oil until both sides are cooked and light brown. I mixed all the spices and salt in a small bowl first to combine, and then rubbed the spices onto the fish. Coat with some plain flour and keep the fish slices, covered, in the refrigerator about an hour before frying. According to MJ, you may use halibut, salmon or mackerel for this, though I guess, the spices will be suitable for any type of fish.
Fry on both sides until cooked and light brown. Serve with lemon wedges.
Very nice, we had this for dinner with some rice. Especially good when eaten immediately after frying, don't forget that squeeze of lemon!
To view all the potluck dishes that the others are bringing , please visit I Heart Cooking Clubs (IHCC).
I'm sharing this with :
See Ya In The Gumbo hosted by Ms. enPlace
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage
Fried Fish Steak
(adapted from "100 Essential Curries", Madhur Jaffrey)
3 medium-sized halibut steaks (about 630gm/1lb 6oz) (I used 2 salmon slices)
1/3 - 1/2 teaspoon salt
1/3 - 1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder, or to taste
1/2 teaspoon garam masala
1 tablespoon plain flour
4 tablespoons vegetable oil
3 lemon wedges
Lay the fish pieces out in a single layer on a big plate. Dust evenly on both sides with the salt, black pepper, turmeric, chilli powder and garam masala. Rub the spices in. Now dust both sides with the flour and let the steaks sit for 10-15 minutes.
Put the oil in a large frying pan and set over medium-high heat. When hot, put in the steaks in a single layer. When one side turns golden-brown, turn the fish pieces over carefully and brown the second side as well. The fish is done when it is just cooked through. Remove with a slotted spatula and serve with the lemon wedges.