Mix the paprika, cumin, turmeric, salt, black pepper and garlic in a bowl, coat the fish with the mixture on all sides and leave for 10 minutes.
Bowl
2
Beat the eggs in a shallow bowl.
Bowl
3
Roll the fish in flour on all sides, to a thin, even coating, and shake off the excess. Then pass through the eggs.
💡Shake off the excess flour well: a thick layer of flour comes away from the fish during frying, while a thin coating stays crisp.
4
Heat the olive oil in a large pan over a medium-high flame.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5
Fry the fish 3–4 minutes per side, until the coating is golden and crisp.
StoveFrying pan
6
Transfer to paper towels to absorb the excess oil.
Paper towels
7
Serve with the lemon slices and cilantro.
438calories
31 gprotein
7 gcarbs
31 gfat
● protein 29%● carbs 6%● fat 65%
Per serving (222 g), of 4 servings
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Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
🧻 Consumables: Paper towels
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