These fish tortilla wraps will make a perfect weeknight meal. The fish is first smoked with hot coal,coated with sesame and breadcrumbs, deep fried until crispy and wrapped with salad and a drizzle of green chutney and mayonnaise.
Ingredients:
1. Fish fillet, 500 g 2. For the marinade:
• Cumin powder, 1/2 teaspoon
• Black pepper, 1/2 teaspoon
• Ginger-garlic paste, 1/2 teaspoon
• Garam masala, 1/4 teaspoon
• Salt to taste 3. For the batter:
• All-purpose flour, 4 tablespoons, heaped
• Cornflour, 1 tablespoon
• Egg, 1, medium sized
• Red chilli powder, 1/2 teaspoon
• Cumin powder, 1/2 teaspoon
• Ginger-garlic paste, 1/2 teaspoon
• Vegetable Stock, 3/4 cube, dissolved in 2 tbsp of warm water.
• Salt, to taste
• Water, as required.
4. Bread crumbs, a cup
5. Sesame, 3 tablespoons, heaped 6. Green Chutney:
• Coriander leaves, a handful
• Mint leaves, a handful
• Garlic, 2 small cloves
• Thick / Hung Curd, about a cup
• Cumin powder, 1/4 teaspoon
• Green Chilli, 1
• Salt to taste
7. Tortilla wraps, 4-5
8. Cooking Oil, for deep frying
9. Salad, for filling tortillas
10. Coal, 2 pieces
11. Mayonnaise, as required.
Preparation:
1. Season the fish in a large bowl with cumin powder, ginger garlic paste, pepper, garam masala and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.
2. Make a well in the centre and place a small heat resistant bowl. Place a burning piece of coal in it. Then, add a few drops pf cooking oil on the hot coal and quickly cover the bowl. Let it sit for about 10 minutes. Remove the coal, gently toss the fish and repeat the smoking process one more time.
3. Prepare the batter: mix all ingredients together into a flat bottomed bowl with a whisk, to make sure its lump-free. Add water gradually until you reach a medium thin consistency.
4. Prepare the breadcrumbs: place the breadcrumbs and sesame seeds into a bowl and give it a quick mix until well combined.
5. Make the counter ready with the Breadcrumb mix and Egg batter. Now dip the fillet in the egg mixture. Then coat the fillet with the breadcrumbs. Press the crumbs gently to make sure they stick to the fish. Coat the rest of the fillets and place them on a dry plate or tray.
6. Heat oil in a non stick skillet and deep fry over medium heat for 1-2 minutes until golden brown on each side. Gently fry fish in batches, cleaning the pan in between each batch and repeat until all fish is cooked.
7. Prepare the Green chutney: place all ingredients in a blender and blend to a sooth consistency.
8. Prepare the Tortillas: Warm a tortilla and layer with some chutney, salad and fried fish. Drizzle with mayonnaise and the green chutney. Roll the tortilla and enjoy!
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