Ambat Dahyatil Machhi
Equipment
- Shallow dish
- Refrigerator
- Flat tray
- Kadhai
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 ml Cream (2 1/4 cups), soured
- 4 teaspoons Black pepper ground
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 800 g Whitefish fillets such as Surmai or Haddock, firm, trimmed, rinsed, and patted dry with kitchen paper (paper towels)
- 300 g Rice flour (2 cups)
- Vegetable oil for deep-frying
- Salt
Instructions
- Put the soured cream, pepper, and ginger, and garlic pastes in a shallow dish that is large enough to hold the fish in a single layer. Season with salt and mix well.
- Put the fish fillets into the dish and rub each well with the mixture. Cover and allow to marinate in the refrigerator for 15 minutes.
- Spread the rice flour out onto a flat tray and coat each fish fillet evenly on both sides by pressing firmly into the flour.
- Heat enough oil for deep-frying in a kadhai or deep frying pan (skillet) to 180‘C / 350’F, or until a cube of bread browns in 30 seconds, then reduce the heat.
- Working in batches, carefully lower the fish into the hot oil and deep-fry for about 5 minutes, or until golden brown on all sides. Remove with a slotted spoon and drain on kitchen paper (paper towels).
Nutrition
Serving: 4gSodium: 476mgCalcium: 126mgVitamin C: 2mgVitamin A: 1963IUSugar: 1gFiber: 2gPotassium: 764mgCholesterol: 279mgCalories: 867kcalTrans Fat: 1gSaturated Fat: 29gFat: 48gProtein: 40gCarbohydrates: 66gIron: 1mg
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