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.
What You Need
- 250g white fish
- 25 g KABO Madras Masala
- 1/2 cup flour
- 2 tbsp milk
- 1 tsp baking soda
- 1 tbsp vinegar
- I teaspoon each of fennel and Black pepper
- 1 egg
- Curry leaves
- Oil for deep frying
Method The Kabo Fry Method
- Cut fish into battons for fish finger.
- Crush fennel and black pepper.
- In a bowl, combine flour, peppers, vinegar, egg, milk, KABO Madras Masala and baking soda into a fine batter.
- Coat fish finger with some flour and cover with the batter. (Add curry leaves to the hot oil and remove along with the fried fish)
- Deep fry at 180°C until golden brown. Drain and serve hot.
Serve It With
Corriander mayonnaise and lime wedges.
Coriander mayo: Blance a hand full 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.
