South India-Style White Cornmeal-Fried Stripped Bass
INGREDIENTS
Fish
- 1 Onion, small, chopped
- 2T Shallots, chopped
- 3T Fresh Ginger, chopped
- 1T Turmeric
- 2t Chili Powder
- Sea Salt, freshly ground
- 2T Cilantro, chopped
- 1T Olive Oil
- 2 Striped Bass, cleaned
- 2C Canola Oil, for frying
- 1t Cumin Seeds
- 3 Green Chilies, seeded and finely chopped
- 1C White Cornmeal
- Flaky sea salt and freshly ground Black Pepper
SIDES AND GARNISH
- 12 Baby Zucchini, halved and sautéed
- 16 Cherry Tomatoes, sautéed
- 1C HomeiraStyle HomeiraStyle Yogurt Herb Sauce
- 4 Long Fancy Radishes, cleaned and halved
- 8 Lemon Wedges
DIRECTIONS
Fish
- In a blender, add onion, Shallot, ginger, turmeric, chili powder, salt, cilantro and oil
- Pulse to blend making a paste
- Place fish on the cutting board
- Pat dry with kitchen paper
- Make 3 cuts on each side
- Rub fish with paste all over
- Refrigerate for couple of hours
- Transfer to your work counter
- Pat fish dry without removing the paste
- Heat oil in a frying pan
- Fry cumin and chopped chilies, about 1 minute
- In a baking dish, combine cumin mixture, cornmeal, salt and pepper, mix well
- Dredge fish in cornmeal mixture and shake off the excess
- Add fish one at a time
- Fry on both sides until brown
- Transfer to a plate cover with paper towel to get rid of excess oil
- Cut fish in individual portion for serving
PLATING AND TOPPING
Place zucchini slices and tomatoes on the plate
Place a piece of fish on the plate
Top with a dollop of HomeiraStyle Yogurt Herb Sauce
Place a piece of radish to decorate
Add a lemon wedge and serve