Chutney Fish

 

Marinating tender sea bass in turmeric, lal masala, and ketchup before coating with green chutney keeps each layer of flavor distinct and adds a beautiful ring of vibrant color to this crispy fried fish, traditional to Parsi cuisine.

By Havovi Medora and Sabrina Medora

 

Chutney Fish. Photo: Eva Kolenko

Active Time:

30 mins

 

Total Time:

1 hrs

 

Yield:

4 to 6

  

Ingredients

2 pounds skinless wild sea bass fillets (1 to 1 1/2 inches thick), cut into about 2- x 2-inch pieces

2 teaspoons ground turmeric

1 tablespoon lal masala (such as Everest Kashmirilal Chilli Powder)

1 tablespoon ketchup

1 cup Green Chutney

2 cups panko

4 large eggs, beaten

Neutral oil (such as grapeseed or peanut), for frying

Sliced ren onion and lemon slices, for serving

Directions

1. Toss together fish and turmeric in a large bowl until evenly coated. Add lal masala, and toss to coat. Add ketchup, and toss until fish is evenly coated. Cover and chill 30 minutes.

2. Slather fish with green chutney until coated in a thick layer. Place panko and beaten eggs in separate shallow bowls. Pour oil to a depth of 1/4 inch in a large skillet; heat over medium-high to 350°F. Working with 1 piece of fish at a time, dredge in panko, and lightly dip in beaten egg. Without shaking off excess egg, place fish in hot oil. Repeat dredging and dipping process with half of fish pieces, arranging in a single layer in skillet.

3. Cook fish, turning every 2 minutes, until golden brown, crisp, and cooked through, 8 to 12 minutes. Transfer fish to a baking sheet lined with paper towels. Repeat with remaining fish, panko, and egg. Garnish fish with sliced red onion and lemon slices; serve immediately.

Note

Find lal masala at South Asian markets or online. 

 References:

Food&Wine