Ingredients
Scale
Spiced Fish
- 1.1 lb - 1/2 kg fresh fish of your choice, cleaned and patted dry
- 2 tsp chili powder
- 1 tsp Kashmiri masala
- 1 tsp jeera powder
- 1 tsp dhania powder
- 1/2 tsp salt, or to taste
- 1 tsp lemon juice
- 3 tbsp oil, plus extra for frying
Potato Wedges
- 4 medium potatoes, washed and cut into wedges
- Oil, enough for deep frying
- Potato spice, for sprinkling
Baked Sweet Potato
- 2 medium sweet potatoes, washed, peeled and sliced into thin strips or wedges
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Start with the fish. Pat 1/2 kg of fresh fish dry with a paper towel so the spice paste sticks properly. If the pieces are large, cut them into serving-sized portions.
- In a small bowl, mix 2 tsp chili powder, 1 tsp Kashmiri masala, 1 tsp jeera powder, 1 tsp dhania powder, 1/2 tsp salt, 1 tsp lemon juice and 3 tbsp oil to make a thick paste. Give it a taste and adjust the salt or chili if needed.
- Rub the spice paste all over the 1/2 kg fresh fish, making sure each piece is well coated. Cover and leave it to marinate in the refrigerator for at least 1 hour, although a few hours will give you even more flavour. Don’t leave the fish at room temperature while it marinates.
- For the sweet potato, preheat the oven to 400⁰F (200⁰C). Peel 2 medium sweet potatoes, then slice them into thin strips or wedges. Toss them with 1 tbsp olive oil and salt to taste, then spread them in a single layer on a baking tray. Don’t pile them on top of each other or they’ll steam instead of roasting.
- Bake the 2 medium sweet potatoes for about 20 to 25 minutes, turning them every 7 to 10 minutes, until tender with lightly browned edges. Cooking time will depend on how thick you cut them.
- While the sweet potatoes are baking, heat enough oil for deep-frying the potato wedges in a deep pot or fryer. Carefully add the 4 medium potatoes, cut into wedges, and fry until golden and cooked through. Depending on the size of the wedges, this should take about 8 to 12 minutes. Drain well on paper towels and sprinkle with potato spice while they’re still hot.
- Remove the fish from the refrigerator and let any excess marinade drip off. Heat enough oil for frying the fish in a frying pan over medium to medium-high heat. Fry the marinated fish for about 4 to 5 minutes on the first side, then carefully turn and cook for another 3 to 5 minutes, depending on the thickness. The fish should be cooked through and lightly browned on the outside. Avoid turning it over repeatedly because it can break apart.
- Drain the fried fish on paper towels for a minute or two, then serve hot with the crispy potato wedges and baked sweet potato.
Notes
Own creation, prepared, tried, and tested by Rashida
