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Preparation Time : 30
Cook Time : 10
Total Time : 40
2 cups Maida
1/2 cup Rice Flour
1/4 cup Corn Flour
2 Basa Fish Fillets
2 Large Potatoes
4tbsp Garlic Powder
2tbsp Baking Soda
1tbsp Lemon Juice
3tbsp Fresh Cream
Cut the large Potatoes into 1/2inch fingers and immerse them into cold icy water for 15minutes until it becomes wobbly. Pat them dry using a kitchen towel.
Deep fry these for 4 min in medium hot oil or blanche them in boiling water for 5 minutes and place them on a flat tray. Pour 3tbsp corn starch and shuffle the fries delicately. Place the tray in the freezer for 1hour minimum.
Sprinkle 1tbsp Salt and 1tbsp Pepper on each fillet and let it marinade for 15 minutes
In a pan, add 2tbsp butter and 100gms of Peas on low flame and let it cook for 2minutes. Add 1tbsp Salt and 1tbso Pepper and cook until mushy. Squash the peas and pour 3tbsp Heavy cream or 1cup Milk and cook for 1minute.
In a tray, add 1cup Maida, 1tbsp Salt and 1tbsp Pepper. Coat the Fillets and pat any excess
Add 1cup Maida, 1/2cup Rice Flour, 1/4cup Corn Flour, 1tbsp Salt, 1tbsp Pepper, 1tbsp Paprika, 1tbsp Garlic Powder, 1tbsp Vinegar, 2tbsp Baking Soda, 1tbsp Lemon Juice and keep adding 150ml Beer/Soda until batter is flowy and thick. Make sure you do this just before frying to ensure soda fizz doesn't escape.
Dip the Fillets into the batter and remove excess by tapping against the bowl. Gently immerse into hot oil for 6-8minutes.
Fry the French fries in the same oil at 140°C for about 3minutes until golden and then let it cool. Deep fry again for another 2minutes on high flame until crisp and brownish. Salt these fried immediately when oil is present on the fries.
Plate the fries,peas and fish. Garnish with coriander, tartar sauce lemon and salt.
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