Seafood Specials: Great Recipes that Help Save Oceans
Recipes from NRDC's home cooks and a few of our chef friends help you take the guesswork out of serving a healthy, feel-good seafood meal.
Kerala-style Fried Fish
~ Shanti Menon, NRDC website editor, New York
- 1 pound farmed tilapia fillets
- 1/2 teaspoon chili powder (or cayenne pepper)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 3/4 teaspoon salt
- 2 to 3 teaspoons distilled white vinegar
- About 3 tablespoons olive or canola oil for shallow frying
- Wash the fillets and pat them dry.
- Combine the spices and salt in a small bowl; add vinegar and combine to form a paste.
- Rub both sides of each fillet with the spice paste.
- Heat oil in a shallow frying pan on medium-high heat. Fry fillets about two to three minutes on each side. Remove and serve immediately.
Serves 3 to 4.
Frying spicy fish can be a little messy -- a well-ventilated kitchen helps keep smoke and smells to a minimum. Also, try putting a little oil on your hands before handling the spice paste -- this helps keep the turmeric from staining your fingers yellow! Rice is the standard accompaniment to this dish.
In India, my grandmother would make this with a nice, firm fish from the morning's catch, sliced into very thin steaks. My aunt in New Jersey turned me on to using tilapia fillets -- they're always easy to find and work well for this recipe.
More Tasty (and Sustainable) Seafood Recipes
- Baja Fish Tacos with Cabbage Salsa
- Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
- Buttermilk Fried Fresh Anchovies with Harissa
- Catfish Lafitte
- Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
- Firecracker Salmon with Roasted Corn Medley
- Grilled Fresh Sardines with Preserved Lemon Salsa Verde
- Honey Salmon
- Kerala-style Fried Fish
- Krissy T's Wild Salmon
- Pacific Cod Potpies with Dill Biscuit Crust
- Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
- Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
- Sopa de Pescado
- Steamed Halibut on a Bed of Leeks and Carrots
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