Jan 23, 2013

FRIED FISH (Semolina Crusted) WITH TARTAR SAUCE (Homemade)

  This is an awesome fish recipe that i tried recently. The semolina makes the crust really crispy even after when the fish becomes cold. The Tartar sauce was really good with the fish. I usually dont like the tartar sauce from the restaurant. But this one i loved it.                                                                                

 Ingredient for Fried Fish:
  • Fish Fillets - 2lbs
  • Ginger Garlic Paste - 2 tsp
  • Tamarind Paste - 1tsp
  • Red Chilli Powder - 2tsp
  • Turmeric Powder - 1/4 tsp
  • Salt to taste
  • Egg - 1
For Crusting:
  • Semolina (suji) - 1/4 cup
  • Corn Flour - 3 tbsp
  • Salt and Pepper to taste
  1. Clean the fish and dry it in a kitchen towel until the fish is completely dry.
  2. Mix all the ingredients except the fish and make it into a fine paste.
  3. Add the fish to the marinade and mix well.
  4. Marinate it for at least an hour. The longer the better.
  5. Mix the ingredients given for crusting together
  6. Coat the fish in the semolina mixture and shake off the excess and keep it in a plate.
  7. Coat all the pieces and keep it in the freezer for 5-10 mins
  8. Heat oil in a pan and before dropping the fish pieces in the oil coat the pieces once again in the semolina mixture for more crunch
  9. Fry the fish in a medium heat until the fish is cooked well inside and the semolina is crisped.
  10. Take it out and dry it in a paper towel. 
Ingredients for Tartar Sauce:

  • Egg Yolk - 1
  • Lemon Juice - 2 tsp
  • Oil - 1 1/2 cups
  • Red Onion - 1/2 (very finely chopped)
  • Green Chilli - 1 (very finely chopped)
  • Tomato chilli sauce - 2 tsp (any chilli sauce is good)
  • Vinegar - 1/2 tsp
  • Salt and Pepper to taste
  1. Seperate the egg yolk from the egg white very carefully without mixing the yolk and the whites
  2. Add the lemon juice  the yolk  and whisk it a little
  3. Now whisk the egg yolk lemon juice mixture and simultaneously add the oil little by little. Do not stop whisking while adding the oil
  4. Whisk until the mixture becomes saucy in texture
  5. Add the vinegar, chilli sauce, salt, pepper, onion and green chilli and mix well
  6. Cover the bowl and refridgerate it until serving
  7. This can be stored for upto a week in the refridgerator.

  • Potatoes - 2 
  • Chilli Powder - 1/2 tsp
  • Salt to taste
  • Oil - 2 tbsp
  1. Preheat the oven to 425`F. 
  • Cut the potatoes into thin long wedges (Try to cut the pieces in same size)
  • Take a bowl full of cold water and add some salt and lemon juice to it. Put the potato wedges in it and soak for an hour.
  • Take the potatoes out of the water and dry it in a paper towel until all the moisture comes out.
  • Add the salt, chilli powder and oil to the potatoes and  toss it
  • Arrange the potatoes in an oven rack and bake it in the oven for 30-40 min until the potatoes become crispy.
Note: The Cooling rack used for cooling the baked foods works best for the fries rather than the baking sheet. The Potatoes can be placed on the cooling rack and kept in the oven directly. It doesnt need turning also in between baking. This takes less time for baking.



  1. Tartar sauce? Sounds interesting. I think I'll try this recipe, and add some more turmeric with curcumin powder.

  2. Wow really tempting.. will try this one for sure !!!


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