Kerala Style Surmai Fish Cutlets#FishFriday

Crispy fish cutlets with traditional Indian flavors. Serve with a side of simple onion or tomato salad and watch your guests enjoy.. just sensational! These Kerala style cutlets are traditionally served as starters/appetizers.

Serves 4  
Ingredients

500 Grams Surmai Fish
1 Teaspoon Ginger Garlic Paste
2 -3 Green Chillies - finely chopped
1 Medium Onion -finely chopped
¼ Teaspoon Garam masala
¼ Teaspoon Pepper powder
1 Medium Boiled Potato - grated
1 Egg - separated
1 Cup Bread Crumbs
Salt - to taste
1 Teaspoon Oil
Other Ingredients
Oil as required for frying

Method

Wash & clean the fish. Boil fish in one cup water(without salt). Drain and remove the bones / thorns from the fish and then
shred it, ensure that there are not thorns.

Heat oil in a pan & and sauté onion till translucent then add the ginger garlic paste. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 3 more minutes. Take off flame and cool then add the grated the boiled potatoes, egg yolk and mix well so that all ingredients are well mixed. Make equal size small balls. Flatten each ball to make cutlets.
Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs.

Heat oil in a broad frying pan. Shallow them on one side till golden brown then flip them gently and fry till that side too is golden brown. 

Serve with sliced tomatoes, lemon and a sprinkle of coriander leaves.   
Labels: Fish, Cutlets, Appetizer, Amuse Bouche, Fish Friday, Surmai Fish

Today we are sharing favorite recipes for Steamed Fish:

 

• Kerala Style Surmai Fish Cutlets from Sneha's Recipe
• Ligurian Seafood Salad from A Day in the Life on the Farm
• Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
• Sand Dabs en Papillote from Culinary Adventures with Camilla
• Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
• Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
• Steamed Salmon with Fennel from Karen's Kitchen Stories  

Fried Surmai Fish With Surmai Chinchoni#FishFriday

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind. This is tangy and lightly spicy curry. This can be had with steamed rice or Hand Breads (Apas) -East Indian.

I had purchased a small seer/surmai fish, cut two slices of the fish for frying and remaining used to make a curry.
Serves 2
Ingredients
3 -4 Pieces Seer Fish / Surmai
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala Paste 
8 - 9 Dried Red Kashmiri chillies
5 Big Cloves Garlic - roughly chopped
1 Teaspoon Heaped Cumin seeds
1/2 Teaspoon Turmeric powder
2 Teaspoons Rice - washed
For the Fried Fish
2 Slices Seer Fish / Surmai
2 Tablespoons Of The above ground masala
Salt to taste
1 Tablespoon Lemon juice

Oil as required for frying
Method
Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water, or as required.

Wash fish and set aside to drain. 

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes. 

Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 7 - 8 minutes or until the fish is cooked. Serve hot with steamed rice and the fried fish.

For the Fried Fish

Wash and pat dry the slices of fish and then mix the salt and lemon juice to the ground masala. Apply this well to the fish and keep it aside for 15 minutes. Then fry it in a cast iron pan with a tablespoon or two of oil, till done on both sides. 

Labels: Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Seer Fish , Surmai

Fish Friday Foodies - November 2021 
Today we are sharing favorite recipes for Seasonal Fish and Seafood.

A Day in the Life on the Farm: Bay Scallop Chowder
Sneha’s Recipe: Fried Surmai Fish With Surmai Chinchoni
Palatable Pastime: Pan Fried Oysters
Culinary Adventures with Camilla: Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish
Karen’s Kitchen Stories: Stir-Fried Scallops and Broccoli 

Chatpati Machli #FishFriday

Made this Chatpati Machli for lunch when my daughters friends visited us.  Served this with steamed rice and the bowl was clean.  This  really delicious ,  not very spicy and quick to make.  It's a Bangladeshi recipe.

Ingredients
500 Grams Boneless fish - cut into cubes- I used Surmai / Seer Fish
2 Tablespoon Lemon juice 
6 Whole Button Red chilies 
1/2 Teaspoon Turmeric powder
1/4 Cup Oil 
1 Teaspoon Salt  or to taste
1 Teaspoon Kalonji / Onion seeds
1 ½ Teaspoon Level Red Chili powder
1 Teaspoon Garlic paste  
1 Cup Yogurt -  beaten
4 Tablespoons Brown onion - powdered
2 Tablespoons Coriander leaves - chopped
Dry Grind to a coarse powder
1 Teaspoon Mustard seeds
8 Dried Red chilies
1/4 Teaspoon Fenugreek  / Methi seeds 
1 Tablespoon Coriander seeds
1 Teaspoon Heaped Fennel seeds
1 Teaspoon Cumin seeds 

Method

Coarsely grind  the cumin, fennel seeds, coriander seeds, fenugreek seeds, and mustard seeds, keep aside. 

Apply salt to the  fish  and place it in water ,then wash it in fresh water  and pat it  dry. Then marinate fish with lemon juice and keep it aside for 30 minutes.

 Heat oil, add whole red chilies, onion seeds, with garlic paste and  fry then add 2 tablespoon water and add turmeric powder,  chilly powder, salt, then the ground powder, yogurt, and fry well then add the fried onions and quarter cup water, fry well,  Cover and cook till oil surfaces then add the  fish and again cover and cook for 5 minutes, lastly add chopped coriander leaves.  Serve with steamed rice.

Sending this to this month's Event for Fish Friday Foodies our · Host by Karen H Kerr and the theme is Asian Flavors.  Thank you Karen for hosting this month's event.

Labels :  Chatpati Machli, Surmai Fish, Seafood/Fish, Bangladesh, Fish Friday

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Mediterranean Fish En Papillote #FishFridayFoodie

French refer to parchment paper cooking as En Papillote means "In Paper". This method of cooking is healthy and cuts down the amount of fat / calories in the dish.  In this method the fish is place on a parchment paper and then folded and sealed. This is baked and hence the fish is juicy and tasty too.

Serves 1
Ingredients

165 Grams fillet of white fish - I used Surmai
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper powder
1/4 Teaspoon Red Chilly Flakes
1 Clove of garlic - grated
1 Teaspoon Lemon Juice
1 Tomato - Cut into thick roundel
1 Lemon - cut into roundel
1 Small Onion - Cut into thick roundel
1/4 of a Green Capsicum - Cut into thick roundel
2 Teaspoons Olives - sliced
2 Teaspoons Olive oil

Method
Preheat the oven to 180 degrees . 

Take a 20-inch long piece of parchment paper or aluminum foil (foil is actually easier to use. So use it if you don’t have parchment), fold it in half, unfold, and place it on a foiled baking tray.

Wash and pat dry the fish fillet with a kitchen towel.Feel the fish on all sides and check to see if any thorns are still in it, remove them.  Score the fish with a knife lightly and then season it with salt, pepper, chilly flakes, garlic, lemon juice and olive oil. Keep it aside for at least 15 minutes.

Place 3 slices of lemon on the on right side of the parchment paper, then lay the seasoned fish fillet on it. Place the tomato slices on the fish, and then the onions, lime pieces, capsicum, scatter the olives. Pour the remaining seasoning on top of the veggies. 

Now, seal up the pouch.  Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.  I used beaten egg to seal the sides.  Brush the crimped edges with the egg wash well ( this will prevent the steam from pushing the pouch open).

Bake for  15 minutes. After 15 minutes place on broil at 200 degrees for 5 minutes.  Take the tray out of the oven. Slide the packet onto the plate, let it cool for 5 minutes then with a scissor make a cut on top let the steam escape and then tear it open fully. Serve and enjoy this healthy, light and juicy Mediterranean Fish En Papillote .

Sending this to Fish Friday Foodies - Host of the month Karen of Karen's Kitchen Stories, theme  En Papillote. Thank you Karen for choosing such a healthy method of cooking. Enjoyed making and also eating Fish En Papillote for my lunch.

Labels :  Fish, Continental Cuisine, Healthy,Baked, Fish Friday,  Seafood/Fish, Mediterranean, Fish En Papillote, Parchment paper, Surmai Fish

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