Mustard Fried CatfishCatfish has become quite famous and popular in my kitchen these day since the day my kids tasted them in my buddy's home. Now these fishes would be our first choice when there's temptation to have seafood. Fillets with skin taste great when deep fried or pan fried even grilled. Many methods of marination technique are used to get the natural flavors out of them. This time I have adapt the Chetti-Nadu style by adding mustard annd I have pounded the ingredients instead of grinding them.
IngredientsServing Size:5
1 lb catfish fillets with skin cubed
1tbsp chillie powder
1/2tsp turmeric powder
1/2 tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
3 garlic cloves
1/4tsp ginger paste
1tsp peppercorns
a pinch cinnamon powder
1 clove
2 cardamon pods
salt to taste
2tbsp freshly squeezed lime juice
Preparation Methods:
Wash the catfish cubes well and tap to drain using a clean kitchen towel. In a large bowl add all the spice powder and the lime juice -coat the fillets well. Pound all the remaining ingredients into a fine powder consistency and add them to fillets.
Coat the fillets well and keep in fridge for 2-3 days. They will taste awesome - the more they are kept in the flavors of the spice marinate. Coat a frying tava with 2tbsp of olive oil....Fry the fish until the both side golden brown.Serve these delicious mustard fried catfish with chili sauce.
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