Indian Style Fish Fry with Mango Chutney
/
Indian Style Fish Fry with Mango Chutney
Recipe by Louis Tikaram
Ingredients
2 x 250g Barramundi fillets
2 tbsp Squeaky Gate extra virgin olive oil
1 lemon, juiced
1 tbsp salt
2 tbsp Patak’s Madras paste
1 ½ tbsp rice flour
1 ½ tbsp chickpea flour
1 cup canola oil, for frying
1 lime, cut into wedges
Garnish
Patak’s Mango chutney
Method
In a bowl, mix together the olive oil, lemon juice, salt, and Patak’s Madras paste. Coat the Barramundi fillets with the mixture and marinate for 15 minutes.
In a separate bowl, combine the rice flour and chickpea flour. Coat the marinated fish fillets with the flour mixture, shaking off any excess.
Heat the canola oil in a frying pan over medium heat. Fry the fish fillets until they are golden brown and crispy, about 3-4 minutes per side. Remove the fish from the pan and drain on paper towels to remove any excess oil.
Serve the Indian-style fish fry with lime wedges and garnish with Patak’s Mango chutney.
