Simple Butter Fish Fry

Butter Fish Fry

Butter Fish Fry garnished with spring onions

The possiblity of cooking outside prompted this fish recipe...after the last post and recipe, once in several months! Unlike  the whole Butter Fish, this recipe is made with fish cutlets. This follows another simple recipe;  however I worked with the ingredients on hand: substituting the tamarind pulp with lime juice and using curry leaves as a final fried garnish. It serves 2-3 and I prefer to keep it for just one session! The texture of the fish also works as an appetizer.

Ingredients

2 Butter Fish, slit on the side and insides cleaned,

Oil for pan frying.

Fish Marinade

3/4 tsp red chilli powder[ or more/less ]

1/4 tsp turmeric powder

1/2 tsp salt

1/2 tbsp vegetable oil or coconut oil

1 tbsp fresh lime juice

Optional: 1 tsp dried onion powder

1tsp dried garlic powder

Mix all the ingredients into a smooth paste.

Method

Cut the fish into 1/2 inch thick 'cutlets',

Marinate with the simple spice mix paste, cover and keep aside for 15-20 minutes.

I have followed the pan fry method. Pan fry on each side for about 4-5 minutes until golden brown.

Drain and serve with lime wedges, red onion slices and fried curry leaves.