Fried Fish

Since young, I' ve always like fish. I especially love fried fish because it is easy to cook and it is easy to eat. Why did I say that it is easy to eat. Well, it is because if the fish is fried properly, you do not have to go through the trouble of having to take the bones out. All you have to do is to chew through it. So what is the best way to fry a fish. Take a look below.

Ingredients:

• 2 lbs fish fillets
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon oregano leaves
• 1/2 cup yellow cornmeal
• 1/2 cup vegetable oil

Cooking Method:

1. In a bowl stir together all ingredients except cornmeal, fish and oil.
2. Then coat the fish fillets.
3. Once the wok is heated up, place 3 or 4 fish fillets in hot oil.
4. Cook on one side until the fish fillets does not stick on the wok.
5. Turn and continue cooking until golden brown and fish flakes with a fork.
6. Remove from wok when it is cooked.

Tenggiri Fried Fish

Tenggiri fish is one of my favourite in terms of fried fish. This fish is commonly served in any Indian or Mamak restaurants in the country. The fish is fried until it is crispy and is a favourite among children. You don't need to worry about bones and you may even chew the bones up. However, it is not very easy to fry especially if you are frying it at home and would not want to spend too much on cooking oil. Follow these few steps and I hope you will enjoy it.

Ingredients:

• Tenggiri fish steaks (cut cross-section), rinsed & patted dry
• vegetable cooking oil
• sea salt or normal salt
• sliced gingers - to remove stale smell from the fish

Directions:

1. Marinate the fish with salt on both sides of the fish.
2. In a pan or a work, heat up some oil in high heat. Then add the fish steaks to cover a single layer in the wok. Immediately reduce the fire to low heat. Pan fry for a few minutes on one side till golden brown and crispy. Turn over and pan fry till golden brown on the other side.
3. Stir in the sliced gingers and remove from heat.

Note: You must make sure that the oil is very hot before you place the fish into the wok/pan, otherwise the fish will stick onto the wok/pan.