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Categories:Viewed: 25 - Published at: 6 years ago
Ingredients
- 5 good-sized cherry tomatoes, halved
- 1 tablespoon lemon juice
- 1 well-packed cup cilantro (use only the tops, not the stems)
- 2 birds-eye chilies (or half of a jalapeno), chopped
- 3 cloves garlic
- One 1 1/2-inch piece fresh ginger, peeled and chopped
- 1/2 teaspoon salt
- 11 1/4-pound fish fillets with skin (see above for suggestions)
- 1 cup plain white flour
- Olive or canola oil for frying, enough to have 1/4 inch in a large frying pan
Method
- Combine all the ingredients for the spicy green coating in a food processor or chopper.
- Chop until you have a fine, granular sauce.
- Empty into a large glass or stainless-steel bowl.
- Add the fillets and mix well.
- Set aside 2030 minutes, not much longer.
- Take the fish fillets out of the marinade, shaking out the liquid, and lay them in a plate in a single layer.
- With a slotted spoon, extract the solids from the marinade bowl and pat them all over both sides of the fillets.
- Spread the flour out on a large plate.
- Now dip the fillets carefully, one at a time, in the flour on both sides and lay them side by side in a fresh plate.
- Set a large frying pan or saute pan with 1/4-inch oil over medium-high heat.
- When hot, slip the fillets into the oil and fry 34 minutes per side until reddish brown.
- Drain on paper towels and serve hot.
