How To Make: Yellowtail Scad Fish Fry with Salad

Ingredients

• 2 tbsp Kashmiri chilli powder (see note)
• 1 tbsp semolina
• 1 tsp fish masala powder (see note)
• 2 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp finely ground black pepper
• 8 whole yellowtail scad or sardines, cleaned
• 40 gm coconut oil
• 2 sprigs curry leaves
• To serve: naan and lime wedges (optional)
• 2 Lebanese cucumbers, coarsely chopped
• 1 apple cucumber, peeled, coarsely chopped
• ½ iceberg lettuce, cut into thin wedges
• ½ cup (loosely packed) coriander, torn
• 2 spring onions, thinly sliced
• 1 tsp cumin seeds
• Juice of 2 limes
• 1½ tbsp grapeseed oil

Steps

• Combine chilli, semolina, fish masala powder, coriander, turmeric and pepper in a small bowl, and season to taste. Rub into fish and set aside.
• For cucumber and iceberg salad, combine cucumber, iceberg, coriander and spring onions in a bowl. Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush, transfer to a bowl and whisk in lime juice and oil, season to taste and toss with cucumber mix.
• Heat coconut oil in a large, deep-sided frying pan, add some curry leaves, then fry fish in batches, turning once, until golden and crisp (3-5 minutes). Wipe out pan with absorbent paper and repeat with remaining fish and curry leaves. Serve hot with cucumber and iceberg salad and lime wedges.

Also Try: Soy Sauce Yellowtail Scad

Sources:

https://www.gourmettraveller.com.au/recipes/browse-all/yellowtail-scad-fish-fry-with-cucumber-and-iceberg-salad-11908