Fried fish |
Many people use small fish to make fish balls, curry puffs, cutlets and samoosas. Today I am going to fry some small fish known as yellow stripe trevally or kunning in South East Asia.simply with minimal ingredients Small fish is tastier and has less mercury contamination than the big fish. The downside is small children may swallow the bones This fried fish will go very well as a snack with chilled beer.
Trevally fish |
Recipe summary
For Small fish fry
Preparation time: 30 minutes
Cooking time: 7 minutes per fish for frying
Serves: 6
1. Cleaning the fish
Trim the small fins on both sides near the head. Trim out the bones on both sides with a pair of scissors.
Cut off the side flesh that covers the stomach and intestines of the fish. Remove the internal organs.
Cut off the head
Wash thoroughly with turmeric powder and salt.
Dry the fish with paper towels.
2. Marination
In a small bowl add the fish, chili powder, turmeric powder, pepper powder, roasted cumin powder, salt and marinate for 15 to 30 minutes in room temperature.
3. Frying
. Heat up oilin a pan. Oil must cover the fish. Reduce the heat to medium. You can fry three fish at a time according to the size of the wok.
Cook for 3 minutes and turn the fish to the other side and fry for 3 minutes. Turn the fish again and fry for 1 minute on each side.
When you fry this fish it splashes oil all over and you may get hurt. So try to use a splash guard.
Cut off the side flesh that covers the stomach and intestines of the fish. Remove the internal organs.
Cut off the head
Wash thoroughly with turmeric powder and salt.
Fried fish |
Dry the fish with paper towels.
2. Marination
In a small bowl add the fish, chili powder, turmeric powder, pepper powder, roasted cumin powder, salt and marinate for 15 to 30 minutes in room temperature.
3. Frying
. Heat up oilin a pan. Oil must cover the fish. Reduce the heat to medium. You can fry three fish at a time according to the size of the wok.
Cook for 3 minutes and turn the fish to the other side and fry for 3 minutes. Turn the fish again and fry for 1 minute on each side.
When you fry this fish it splashes oil all over and you may get hurt. So try to use a splash guard.
Small fish fry is ready.
Recipe follows in detail with pictures.
Preparation time: 30 minutes
Cooking time: 7 minutes per fish for frying
Serves: 6
Ingredients
500 grams small fish
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
¼ teaspoon pepper powder
1/2 teaspoon roasted cumin powder
1 cup vegetable oil
Preparation
Cut off the tail.
Trim the small fins on both sides near the head
Trim out the bones on both sides with a pair of scissors.
Cut off the side flesh that covers the stomach and intestines of the fish. Remove the internal organs.
Cut off the head head.The head is no use. I just left it in some fish. Mt husband likes to chew the head when we fry.
Wash thoroughly. I use turmeric powder and salt to wash.
Dry the fish with paper towels.
In a small bowl add the fish, chili powder, turmeric powder, pepper powder, roasted cumin powder and salt.
Let it marinate for 15 to 30 minutes in room temperature.You can marinate and keep in the freezer for later use.
Thaw the fish in the refrigerator before frying them. You can taste the seasoning and add them to your taste.
Method
In a frying pan add the oil and heat it up. Oil must cover the fish Reduce the heat to medium. Add the fish one by one with a little space in between. You can fry three fish at a time according to the size of the wok.
Cook for 3 minutes and turn the fish to the other side and fry for 3 minutes. Turn the fish again and fry for 1 minute on each side.
When you fry this fish it splash oil all over and you may get hurt. So try to use a splash guard.
If you use high heat, the fish will cook fast and the inside will be uncooked. Therefore use low heat and longer cooking time to get evenly cooked fish.
Serve with rice or as a snack to accompany a chilled beer or other alcoholic beverage It is a delicious fish fry.When you consume take care of the tiny bones. Always throw away the middle bone. The fry is not suitable for children because of the bones.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.
Preparation time: 30 minutes
Cooking time: 7 minutes per fish for frying
Serves: 6
Ingredients
500 grams small fish
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
¼ teaspoon pepper powder
1/2 teaspoon roasted cumin powder
1 cup vegetable oil
Preparation
Cut off the tail.
cutting the tail |
Cutting off the fin |
Removing the fin |
Cut off fins near the head |
Trimming the bones on the sides |
Trim the fins on the sides |
Cutting off side to remove the internal organ
|
Cleaned fish |
Dry the fish with paper towels.
Cleaned fish before marinating |
In a small bowl add the fish, chili powder, turmeric powder, pepper powder, roasted cumin powder and salt.
Marinated fish |
Let it marinate for 15 to 30 minutes in room temperature.You can marinate and keep in the freezer for later use.
Marinated fish |
Method
In a frying pan add the oil and heat it up. Oil must cover the fish Reduce the heat to medium. Add the fish one by one with a little space in between. You can fry three fish at a time according to the size of the wok.
Cook for 3 minutes and turn the fish to the other side and fry for 3 minutes. Turn the fish again and fry for 1 minute on each side.
Frying the fish |
When you fry this fish it splash oil all over and you may get hurt. So try to use a splash guard.
Using a splash guard |
Splash guard |
Serve with rice or as a snack to accompany a chilled beer or other alcoholic beverage It is a delicious fish fry.When you consume take care of the tiny bones. Always throw away the middle bone. The fry is not suitable for children because of the bones.
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Click the button below to view the nutrition data. Click again to close it.