Semolina Crusted Fish Fillets Marinated In A Yogurt Masala

Hi! I'm now working from Wordpress. I've spent a great deal of time editing and reorganising this post on Wordpress and it is so much friendlier to read & follow my recipe from there. Click on this link to take you directly to the recipe:

Semolina Crusted Fish Fillets Marinated In A Yogurt Masala

Link to my newest and old recipes, click:

https://kitchenbaroness.wordpress.com/

These fried fish fillets are crispy and they stay crisp for longer than you would expect. As you can see, they are not greasy as they have been dip in semolina and not bread crumbs.

The filllets were marinated in an Indian inspired yogurt masala - a blend of spices that I put together. It makes these fillets so flavourful and wonderfully different from regular salt and pepper fried fish fillets.

Any leftovers make lovely fish fillet sandwiches. Just butter some soft buns, slap on the fish, spread a little tartar sauce, sprinkle some shredded iceberg lettuce and you have a very satisfying lunch.

If you do not want to fry the fish fillets, they are just as delicious grilled without the need for the semolina crust.

Scroll down to 'Tips' section, to find out how the fried fillets can be easily reheated (and they still stay  crisp!).

SEMOLINA CRUSTED FISH FILLETS MARINATED IN A YOGURT MASALA

Prep:	20 minutes
Cook:	12 minutes or less
Inactive:	20 to 60 minutes
Level:	Moderate
Serves:	3 to 4 persons
Oil Temperature:	360F 180C
Can recipe be doubled?	Yes
Make ahead?	It is best served hot from the fryer but it could sit at the table for up to an hour.

Just the ingredients 1 lb(450g) firm flesh white fish fillet Fish marinade 1/2 cup yogurt 1 and 1/2 Tablespoons minced ginger 2 teaspoons minced garlic 1 and 1/2 teaspoon coriander powder 3/4 teaspoon cumin powder 3/4 teaspoon tumeric powder 1/8 teaspoon chilli powder 1/4 teaspoon black pepper powder 1 teaspoon salt 1 Tablespoon chickpea flour/rice flour/all-purpose/plain flour Crumb coating 1 to 3/4 cup semolina For serving Should you wish, some lemons for squeezing over fish

Ingredients

1 lb(450g) firm flesh white fish fillet
I like using tilapia.

Fish marinade
1/2 cup yogurt

1 and 1/2 Tablespoons minced ginger

2 teaspoons minced garlic

1 and 1/2 teaspoon coriander powder

3/4 teaspoon cumin powder

3/4 teaspoon tumeric powder

1/8 teaspoon chilli powder
1/4 teaspoon black pepper powder
1 teaspoon salt

1 Tablespoon chickpea flour/rice flour/all-purpose/plain flour

To thicken the marinade.

Crumb coating
1 to 3/4 cup semolina

For serving
Lemons for squeezing over fish if you wish

Method

Mix the marinade for the fish. Add the fillets and marinade for 20 to 60 minutes.

Set up your production line for frying:

• Placed the plate/tray of semolina next to the frying pan. For easy dipping, the plate/tray should be able to comfortably fit a fish fillet. 
• Place the plate/tray of marinated fish fish fillets on the other side of the plate/tray of semolina.
• Have a wire rack (and a tray to catch drips) ready for draining the fried fish. If you do not have one, kitchen paper towels would do or use tempura paper which are paper liners traditionally used to serve tempura but they do a good job in absorbing excess oil.
• Have a frying slice (perforated is good as it drains off excess oil), a long handled spoon and kitchen paper towels close by.

Heat up enough oil to come 1/2 way up the sides of the fish fillets. The burner should be set on medium-high and the oil temperature should be 360F (180C).

Only when the oil is sufficiently hot, pick up one fish fillet at a time and remove excess marinade from the fillet by running your thumb and fore finger down its length. Dip each fillet in semolina and slide the fish into the hot oil. Be careful of splatters.

Cooking time depends on the thickness of the fillet. The fillets you see above are very thin, barely 0.59" (1.5 cm). They took a total of 3 minutes to cook.

Once the fillet is in the hot oil, you must start to coat the top of the fillet with the hot oil to seal in the semolina crust. If you do not bathe the fillet in oil (use a long handle spoon), the semolina coating will start to slide down the fillet and you will have a bald fish fillet.  Not attractive and definitely not tasty.

Drain the fried fish fillets preferably on cooling racks.  

Paper kitchen towels or tempura paper will do. However, once the oil has drained through them, you should lay the fried fillets on fresh paper. This minimises the fillets from getting soggy at the bottom or stuck to the kitchen paper towels.

Repeat the process above until all the fillets are cooked. 

In between frying batches of fish, do let the temperature of the oil come back up before sliding in your next fillet. Do not overcrowd your frying pan either. The temperature of the oil will likely drop too much and you will be steaming the fish instead. Nothing will crisp up.

If the fillets are fried well, they will stay crisp for easily an hour.

Serve hot or at room temperature with some lemons nearby for squeezing.

Tips

.  These semolina crusted fish fillets re-heat well. 

Here's how I reheat the fillets:

• Place the cold fillets in a dry frying pan and set it over a burner. Turn on the heat to medium. When one side is heated up, flip the fillet and warm up the other side as well. How long it takes to warm up depends on how thick the fillets are.
• You could also reheat them in an oven, preferably on a rack that has been set over a tray.
• Do not reheat in a microwave. It will come out soggy.

.  Should you not want the hassle of deep frying, these fish fillets are also wonderful grilled. In which case, skip the semolina crust.

.  These are great as a fish sandwich with some lettuce and tartar sauce.
WHAT'S COMING UP NEXT?                                               
Cheese sticks! Bring out the beer!