July 29, 2008
The weekend started with an elaborate dinner party. Not my own, this time.
I sat around doing nothing. Feasting on Ostrich steak and home made apple strudel. Every offer of washing up, cooking and tidying being brutally rejected.
I felt stuffed. Indulged. Empty.
Three further consecutive meals out and I simply had to reinstate myself in the kitchen with a reassuringly fiddly though easy recipe.
Fish fry Bengali style is what I settled on – a traditionally deep fried, spicy, breaded fish fillet. In my kitchen, they would be grilled.
So I changed into a comfy pair of shorts, took one last look at my fluorescent manicured fingernails and plunged into an assembly line of fish marinade and coatings.
Ten minutes of dipping, patting and 20 minutes of grilling and felt complete again. Now, when’s my next dinner party?
Now, establish the assembly line. First, turn the grill on to a high heat (220 degrees centigrade normal or 200 degrees centigrade fan assisted).
Then line a flat baking tray that’ll fit your fillets with kitchen foil and smooth the oil on top of it. Next, in a flat bowl whip up the egg, and add half the flour on one plate and four tablespoons of breadcrumbs on another.
Line the flour, egg, breadcrumbs and baking tray up on the cooker. Now cut each fish fillet into half through the middle, widthwise.
Dip each side of it into the flour patting to coat evenly so no onion mixture is exposed. Then the egg and finally the breadcrumbs. You need to make sure that it coats evenly each time and then lay on the baking tray.
Repeat this process until you have four breaded fish fillets. Then grill, flipping over to the other side mid way, for 20 minutes until you have golden brown and crisp fish fillets.
Try this with fresh lemon wedges, a summer salad and some tomato chutney for a quirky and healthy TV meal.