WHITE FISH MAGIC
If you want to enjoy some good fish at home, but do not want the hassles of visiting the fish market or the fish counters in hypermarkets, simply pick up a pack of frozen white fish from your nearby cold store and get ready to create magic in your kitchen.
Frozen white fish available in Oman is a versatile ingredient that allows you to enjoy seafood sans the fishy smell and the ordeal of cleaning. You can churn out multiple delicious dishes with white fish which has a long shelf life and is very adaptable to any recipe of your choice. You can thaw the fillets at room temperature by dropping them in a bowl of water before marination or chop them to required sizes while still frozen to get neat cubes or strips, as desired.
White fish fillets are ideal for steaming, broiling, grilling, frying, and suitable for Indian, Arabic, Continental, Chinese or other recipes. Check out these three recipes - you might want to make them all:
Classic Fish and Chips
1 cup all-purpose flour (divided)
1 cup cornstarch
1tsp baking powder
Sea salt, black pepper - to taste
2/3 cup chilled sparkling water
4 white fish fillets (200g each)
600g potatoes – peeled
Vegetable oil for deep frying
Set aside 2tbsp flour. In a large bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with salt and pepper. Using a fork to whisk continuously, add the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for an hour.
Meanwhile, cut the potatoes into 1cm thick strips, rinse under cold running water and place the washed chips in a pan of cold water. Bring the water to a gentle boil and simmer for 3 to4 minutes. Drain the chips thoroughly and dry them with paper towels. Keep covered with paper towels in the fridge.
Then, pat dry the thawed fish fillets with paper towels and season with a little sea salt. Heat the oil to 180º C in a saucepan and cook them in batches for about 2 minutes each. Do not brown them. Once the chips are slightly cooked, remove and drain..
Now, place the 2tbsp reserved flour in a plate. Toss each fish fillet in the flour and shake off any excess. Dip each fillet in the cornstarch batter, coating the entire fillet. Carefully lower each fillet into the hot oil and fry for 6-8 minutes until each piece is crisp and golden. Remove with a slotted spatula onto paper towels. Sprinkle with salt, cover with greaseproof paper and keep hot. Then, again fry the chips in batches until golden and crisp - about 5 minutes. Remove from the oil and drain. Season with salt. Serve fish and chips with tartar sauce or ketchup.
Super Fish Tikka
2 white fish fillets
2tbsp thick curds
1tsp ginger garlic paste
2tsp red chilli powder
1tsp turmeric power
1tsp garam masala
2tsp vinegar or lemon juice
½ tsp carom seeds (ajwain)
Cut the fish into large (4-5cm) cubes and pat dry with paper towels. In a large bowl, mix the curds with the ginger garlic paste, all the spice powders, lemon juice, carom seeds and salt. Add the fish pieces and gentle toss to coat well. Set aside for 30 minutes. When ready to grill, add the 2tbsp oil, toss lightly and place on an oiled oven grill or hotplate. Grill for 10-12 minutes until corners get charred, turning them over once. You can also cook them in an air-fryer for 10-15 minutes. Serve hot with lemon wedges, onion rings and mint chutney.
Lemon Pepper Grilled Fish
2 white fish fillets
1tsp freshly cracked black pepper
2tsp garlic butter paste
4tsp lemon juice
Pat dry the white fish fillets with paper towels. Then, season with lemon juice and salt on both sides of each fillet. Apply a coat of 1tsp garlic butter paste on both side of each fillet and sprinkle cracked black pepper generously. Place a sheet of silver foil on the oven grill and place the fillets over it. Grill at 180º C for 8-10 minutes, turning them over once. You may also cook them in an air-fryer in the same way after placing silver foil on the rack.