#Title
Method
In a large bowl, add all the ingredients together gently, stirring until well coated. Refrigerate for an hour before serving.
FRIED CALAMARI
Ingredients
½ kg squid
1 cup buttermilk
1 cup all-purpose flour
½ cup corn starch
1 tsp paprika, smoked or regular
½ tsp pepper
½ tsp garlic powder
1 tbsp chopped parsley
Salt to taste
Oil for deep frying
Method
Place the squid in a bowl with the buttermilk and mix well. Cover the bowl and refrigerate for at least 30 minutes. In another bowl, place flour, corn-starch, paprika, garlic powder and salt, and stir to combine.
Remove each piece of squid from the buttermilk and dredge in the flour. Repeat the process until all pieces are coated. Heat oil in a large deep pan. Place 8-10 pieces of squid in the oil. Cook for 2-3 minutes or until golden brown.
Remove the squid from the oil and drain on paper towels. Repeat the process with the remaining squid. Sprinkle additional salt over the fried squid if desired, and sprinkle with chopped parsley. Serve immediately.
GRILLED SALMON
Ingredients
4 salmon fillets
½ tsp garlic powder
½ tsp black pepper powder
1 tsp lemon pepper
1/3 cup soy sauce
1 tsp brown sugar
1/3 cup water
¼ cup vegetable oil
Method
Season salmon fillets with lemon, pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, water, brown sugar and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat. Refrigerate for at least 2 hours. Preheat the grill to medium heat. Place salmon on the preheated grill, and discard the marinade. Cook salmon for 6 to 8 minutes per side or until the fish flakes easily with a fork.
TANDOORI BHETKI
Ingredients
1 bhetki fish
1 tbsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tbsp gram flour
¼ cup hang curd
4 tbsp mustard oil
1 tsp ginger paste
½ tsp garlic paste
Salt as required
Method
Cut and wash the fish properly and keep aside. Take a bowl and add all the ingredients. Adjust the amount of gram flour and yoghurt to get a nice thick paste. Apply this marinade to the fish on both sides very well. Keep it for at least 30 minutes in the fridge. Preheat the oven to 180° C. Grease the pan or rack. Place the fish on the grill rack and cook it for 15-20 minutes until golden brown. Serve hot with rice, roti or paratha.
GARLICKY LEMON BAKED TUNA
Ingredients
6 pieces tuna
½ tsp freshly ground black pepper
5 tbsp butter, melted
2 cloves garlic, minced
½ tsp crushed red pepper flakes
Juice and zest from half a lemon
1 lemon, sliced into round
Salt to taste
Method
Preheat oven to 200° C. Season tuna with salt and pepper and place on a small baking sheet. Mix butter, garlic, red chilli flakes, lemon juice and zest then pour over tuna fish. Place lemon rounds on top of tuna. Bake tuna for 10-12 minutes or until the fish is fork-tender. Remove from oven and serve.
FISH AND CHIPS
Ingredients
500g boneless and skinless sea-fish fillets
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 cup milk
1 egg
Oil for deep frying
Method
Place potatoes in a medium-sized bowl of cold water. In a separate medium-sized mixing bowl, mix flour, baking powder, salt, and pepper. Stir in the milk and egg. Stir until the mixture is smooth. Make a smooth batter. Let the mixture stand for 20 minutes. Pre-heat the oil in a large pot or electric skillet to 175° C. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. Drain well on paper towels. Fry the potatoes again for 1-2 minutes for added crispness. Serve hot with sauce.
Photo: Sazzad Ibne Sayed
Food and Styling: RBR