Spice Crusted, Pan- Fried Sole- Manthal Fry
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
26 oz whole small sole fish, skinned, scaled, heads removed, gutted and trimmed
lemon wedges, to serve
For marinade:
4 teaspoon Kashmiri chili powder
1 teaspoon turmeric powder
1 teaspoon black pepper powder
1 teaspoon dry chili flakes
1 tablespoon oil
4 tablespoon lemon juice
1 ½ teaspoon ginger-garlic paste
1 green chile, sliced
4 small shallots
1 sprig curry leaf
salt, to taste
water, a splash, if needed
For frying:
3 handful of curry leaves
2 teaspoon chili flakes
oil for shallow frying (use coconut oil for authentic taste)
Instructions:
Rinse the fish with lemon juice and water to rid of any raw smell and pat dry with kitchen paper. Sole can vary in size, so cut the larger ones into half, if you wish, or leave it as is.
Grind all marinade ingredients together in an electric spice or coffee grinder adding a splash of water, if necessary, to get a smooth paste. Season.
Roll fish in the marinade masala to coat liberally. Set aside for 10-30 min at room temperature. Store any remaining marinade, in an airtight container in the refrigerator for up to a month or in the freezer for a couple of months.
Heat little oil in a large nonstick skillet over medium-high heat. Add half of the curry leaves and then sprinkle 1 teaspoon chili flakes over the top. Place fish pieces over this and fry for 3-4 minutes or until golden brown underneath.
Before turning over, sprinkle over the remaining chili flakes and curry leaves on top, then turn over carefully without breaking the flesh, and repeat the process until the fish is just cooked through. Please note that the timing will depend on the thickness of the fish and the heat of the pan, so adjust accordingly. The fish is cooked when it flakes easily with a fork. You don’t want to overcook, as the meat tends to dry easily. If you are cooking in batches, adjust seasoning with chili flakes and curry leaves accordingly.
Remove with a slotted spoon and drain on paper towels. The delicate flesh tends to break apart easily when cooked so be careful while handling. Serve with lemon wedges, alongside chickpeas salad, or hot steamed rice, if you like.
From nashplateful.blogspot.com