Crispy, bold and dangerously snackable. These Madras-spiced fish fritters take everyday white fish and turn it into golden, restaurant-style bites the kind that disappear from the plate before dinner is even served.
Serves: 2 | Prep time: 4 minutes | Cook time: 16 minutes
What You Need
- 250g white fish
- 25 g KABO Madras Masala
- 1/2 cup flour
- 1 tbsp fine rice powder
- 2 tbsp milk
- 1 tsp baking soda
- 1 tbsp vinegar
- 1 teaspoon each of fennel and black pepper
- 1 egg
- Curry leaves
- Oil for deep frying
Method The Kabo Fry Method
- Cut fish into batons for fish fingers.
- Crush fennel and black pepper.
- In a bowl, combine flour, vinegar, egg, milk, KABO Madras Masala and baking soda into a fine thick batter.
- Coat fish finger with some flour and dip in the batter.
- Deep fry at 180°C until golden brown. (Add curry leaves to the hot oil and remove along with the fried fish) Drain and serve hot.
Serve It With
Coriander mayonnaise and lime wedges.
Coriander mayo: Blanch a handful of coriander leaves and puree, add mayo to it and season with crushed black peppers
Chef's Tip
I love them with Tabasco. Break one open, add a few drops, and pop it straight in your mouth.
