Thai Spiced Fish
Servings: 4 people
Ingredients
- 1 pound hake, cod or other firm white fish; filleted and cut into fingers or nuggets
- Oil for frying I used sunflower oil
- lime for squeezing over the fish
- parsley or cilantro for garnish
- 1/4 cup cornstarch or tapioca starch divided
For the spice mix (feel free to change the amounts to suit your taste)
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
Instructions
- Mix the spice mix together and set aside.
- The fish should be dry. Use a paper towel to blot it if necessary
- Mix half the cornstarch and half the spice mix on a paper plate.
- Dredge the pieces of fish through the mix, shake the excess off and arrange on a plate.
- Replenish the mix as necessary. If you have any spice mix left over you can dust the pieces with it before or after frying.
- Heat oil in a heavy bottom skillet until shimmering. Add the fish in batches and fry for a about two minutes on each side. The color of the fish changes as it cooks and it should release easily when it's time to turn.
- Drain on paper towels.
- Squeeze the lime juice over top of the fish and garnish with freshly chopped parsley or cilantro before serving.