Mark Bittman'S Crunchy Curried Fish Recipe

Name: Mark Bittman'S Crunchy Curried Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 - 2 lbs skinless white fish fillets (like cod, catfish or perch); 1 tablespoon vinegar; salt; 1/2 teaspoon fresh ground black pepper; 1 teaspoon ground turmeric; 2 teaspoons curry powder; 1/4 teaspoon cayenne pepper (optional); peanut oil or vegetable oil (for frying); 2 cups flour; 1/2 cup chopped fresh cilantro leaves (or 4 pieces for garnish); 4 lime wedges (to garnish)

Servings: persons

1 1/2 - 2 lbs skinless white fish fillets (like cod, catfish or perch)
1 tablespoon vinegar
salt
1/2 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional)
peanut oil or vegetable oil (for frying)
2 cups flour
1/2 cup chopped fresh cilantro leaves (or 4 pieces for garnish)
4 lime wedges (to garnish)

1
["Heat oven to 200u00b0F.", "Place oven proof platter in it.", "Toss fish with vinegar.", "Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.", "Pour at least 1/8"" oil inot large nonstick skillet.", "Turn heat to medium high.", "Combine flour with enough warm waterto make a batter about as thick as yogurt.", "Test oil to see if it's hot enough (a piece of flour will sizzle in it).", "Turn heat to high.", "Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.", "Do not overcrowd.", "Fry fish, rotating as necessary so filets brown evenly.", "Remove fish when golden and crisp on each side for 5 to 15 minutes.", "Keep warm on platter in oven while you cook remaining fillets.", "Sprinkle cilantro over fish.", "Serve with lime wedges."]

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 - 2 lbs skinless white fish fillets (like cod, catfish or perch), 1 tablespoon vinegar, salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Mark Bittman'S Crunchy Curried Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mark Bittman'S Crunchy Curried Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions