“Cobia (Motha/ Black King Fish) Fillet Tava Fry” … I guess we are living in a era that makes us enjoy everything just a click away … tried these fillets for the first time with Cobia fish which is similar to surmai (visonu/ seer fish) and it was fantastic ... this one is for fishitarians, veggies do excuse … Yummilicious ..
** As I browsed through online fish purchasing sites I came across “Cobia (Motha/ Black King Fish)” and as I was new to it, I just browsed through google to learn more about this fish and it was mentioned that it was similar to seer fish/ surmai. Well, as surmai ie visonu in Konkani is a regularly purchased fish, I though why not try this out. Though I had ordered for round slices just like that of surmai they sent me 2 large lengthy fillets which I had to cut into two pieces of each and ended up with 4 large pieces of the same, no issues, I was all game for trying it out as fries our own amchi style.
** I prepared them in similar lines to as I would with other fish fries and they turned out fantastic. Unfortunately I forgot to click, so will update the pictures on my next purchase as and when I do. I am really thankful to food groups and blogs which made me get out of my shell and be sportive enough to try out new dishes which otherwise I would never have dared. Again, we should be thankful to this era in which we are living as everything is available online and one really does not need to go about searching for ingredients etc. Do try this one out if you are new to it like me, it is indeed awesome.
* Here is my recipe for “Cobia (Motha/ Black King Fish) Fillet Tava Fry” … My style …
** The fish fry recipe is the same as that from GSB Konkani Saraswat Cuisine, as we love it the best, simple and tasty with just a little bit of spice and tartness rolled in rava or rice flour and fried crisp. Here I have Tava fried, you can also deep fry them.
** There was hardly any cleaning required for these Cobia (Motha) fish fillets as the place where I ordered from send them all cleaned and ready to use. I just rinsed them gently in plenty of water and as they were 2 large sizes say about 8 inches in length and 4 inches wide. I just cut them into two pieces as per my requirement.
** They were entirely flesh pieces without any torn in between and that made it much easier for me. I just applied a bit of salt, a pinch of haldi/ turmeric powder and dash of lemon juice and rubbed well over the fish and left it to rest aside for 10-15 minutes. After which I once again cleaned them well in water and patted it dry.
** In a bowl add 2 tablespoon of kashmiri red chilly powder (mirsange pitti/ mirchi tikkat), ¼ tsp of tamarind (chinchama/ imly) paste or vinegar, 1 tsp of coriander (dhania/ kothimbir) powder, 1 tsp of ginger- garlic (adrak-losun) paste, salt (namak/ meeta) to taste and mix well sprinkling little water to make it a thick applicable paste. Do not add water in excess and thin out the paste.
** Gently apply the prepared paste in a thin layer all over the Cobia (Motha/ Black King Fish) Fillets and spread evenly. Put the pieces in box and put them in fridge for about 30 minutes and then just before frying remove them out.
** In a plate add in 2 tablespoon of fine rava (chiroti rava) with 1 tablespoon rice (tandul) powder, pinch of salt (namak/ meeta) and ½ tsp of chilly powder (mirsange pitti/ mirchi tikkat). Mix well and then roll the fish into the prepared mixture patting it a little bit for the same to stick on to all sides of the fish fillet evenly.
** Heat 2 tblsp of oil/ tel/ tela in an non- stick tava and gently place the fillets on them and fry on medium heat. When the bottom side of the fish is fried, flip it over gently with the help of tongs and fry on the top side too. Both sides of the fish should be fried crisp on medium heat, taking care not to burn them or over fry the same.
** Do not raise the heat to high or the fish flesh may stick to the pan and may lose out on perfect slices or may even be burnt. Remember proper temperature should be maintained consistently throughout the fish frying process. When done, remove and place them on a absorbent paper for the excess oil to get drained off.
** “Cobia (Motha/ Black King Fish) Fillet Tava Fry” is done and ready to be served. Always serve fried fish immediately on frying them as they taste best when served fresh and hot. Fish fries go well served along with any dishes of your choice, be it rice, roti or pejja/ porridge. I served it with red boiled rice porridge and chutney gooli for lunch and it was a fantastic combo. Do try this out, it is a very tasty fish filled full with flesh portion and tastes great when fried crisp, children and aged ones’s will love it as there are no thorns as such. I for sure am going to prepare this one often in my home.
** Given below are common links for both “Fish Items and Fish Fries” … you may browse through the same for more choice on equally delicious dishes.
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Thanks.