Fish and chips are very popular here in UK. I love them too but only eat on special occasions, mainly because it’s very oily. Usually it comes with a thick layer of batter and full of oil. Together with the chips, I’m always too full and feel exhausted after such a meal.
At home I love to make fish fritters. It is good as a starter or a meal. It goes well with cucumber slices and a good dipping sauce. Cucumber is a very popular vegetable in Malaysian cuisine. It is often used as garnishes and salad. In Malaysia, the weather is hot throughout the year and cucumber is always most welcoming. It’s refreshing and cooling. On top of that, a lot of Malaysian dishes are spicy. Cucumber helps to cool the heat.
This recipe is simple and easy to cook. It is great as a starter, for a meal or even for parties.
300g fish (I used river cobbler)
dipping sauce of your choice
Ingredients B (batter)
1/2t sea salt
2T chili sauce
Mix Ingredients B in a bowl. Add enough water to make a fairly thick batter.
Cut the fish into bite size pieces and add to the batter. Heat up some oil in the frying pan or wok and pan fry until browned on both sides. Fish is very fast to cook so do not cook too long otherwise the meat will become tough. I used a white fish called river cobbler. It’s the first time I tried. The meat is very tender and delicious, only that it smells a little muddy. A good dipping sauce will handle that. Salmon will be a good choice, too.
Garnish the dish with cucumber slices and serve hot with your favourite dipping sauce. I love to dip in a mixture of balsamic vinegar mixed with soya sauce, chili sauce and some sesame oil.
What is your favourite batter for fried fish? What is your favourite dipping sauce? Please share, add and comment in the comment box below.
Other fish recipes that you may be interested in:
Baked Salmon And Noodles
Sweet And Sour Fish
Healthy Salmon Salad
Spicy Salmon Fillets
Chili Salmon With Hot Bean Paste
Garlic Pork And Ginger Fish
Teriyaki Salmon Prawns Patties
Salmon And Asparagus Stir Fry
Spicy Salmon On Spinach
Salmon In Hot Sambal Sauce
Quote of the day……
”The future belongs to the competent. It belongs to those who are very, very good at what they do. It does not belong to the well meaning.”