Fish Kebab Recipe ( Fish Cutlets )

                                                                                  

Fish Kebab Recipe || Fish Cutlet with step-by-step photos and video....

 

Fish kebabs are a flavorful and spicy seafood delight that make for a delicious alternative to traditional meat kebabs. This recipe focuses on the preparation of fish kebabs, which are often enjoyed for their lightness and tasty profile. They are an excellent choice not only for dinner but also for special occasions like Iftar.

Overview of Ingredients and Preparation

 

To create perfectly tasty fish kebabs, boneless fish fillets are essential. The use of salty water fish is recommended for optimal flavor. To eliminate the fishy odor, rinsing the fillets with a mixture of wheat flour and turmeric is effective. 

 

It’s important to ensure that all ingredients are dry, as moisture can lead to sogginess in the kebabs. While eggs and breadcrumbs can be used for an extra crispy coating, they are not necessary.

                                     

My Latest Fish Kabab Video:

For more Fish Recipes:

Lahori fried fish

Easy fried fish

Fish and chips

Tandoori fish       

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Steps to Prepare Fish Kebabs:

Begin by rinsing the fish fillets with salt or flour. 

                        

Ground the Fish Mixture:

In a food processor, combine the fish fillet with lemon juice, garlic powder, onion powder, ginger powder, mustard powder, chili flakes, black pepper, green chilies, coriander leaves, and bread. 

                 

Blend these ingredients until a fine paste is achieved.

                       

Adjust the Mixture:

Transfer the ground mixture to a mixing bowl. Taste and adjust the spice levels or salt as necessary. Knead the mixture lightly for about a minute to ensure it binds well.

  

Shape the Kebabs:

Shape the mixture into kebabs according to your desired size, whether oval or round. At this point, you can freeze them for up to a month for later use.

                                      

Prepare for Frying:

In a separate bowl, crack and beat an egg. In another bowl, place breadcrumbs (homemade or store-bought). Dip each kebab in the beaten egg and then coat it with breadcrumbs for a crispy outer layer.

                                  

Fry the Kebabs:

Heat oil in a pan and fry 4-5 kebabs at a time without overcrowding the pan. Fry until the kebabs turn golden brown and crispy. 

                          

 Adding some green chilies while frying can enhance the flavor.

                 

Serving Suggestions:

Serve the hot fish cutlets with accompaniments such as rumali roti, fried green chilies, and mint chutney.

                                        

This dish is perfect for gatherings and a wonderful addition to any recipe collection. Enjoy the unique taste of fish kebabs and delight your family and guests alike!

                      

Fish and Chips Recipe | Fish Fry

Fish and Chips || Fish Fry || How to Make Fish 

and Chips Recipe with step-by-step photos

Fish and chips are a type of food that originated in the United Kingdom. It is a popular fast food option in various parts of the world. As the name suggests, the dish consists of chips (French fries) and a deep-fried fish fillet. In England and Wales, fish and chip shops and restaurants are widely available. 

They are commonly found in British cities, with the first fish and chip shop opening in the East End of London in the late 19th century. Therefore, they are not as traditional as many people believe.

 

Fried fish is coated in batter, deep-fried, and served with potato chips, often accompanied by various sauces.

                                 

A Brief History:

Fish and chips gained popularity when the meal helped feed the masses during the First World War. And since fish and potatoes were two of only a few foods not rationed in WWII,

The traditional dish maintained its status. Today, there are about 11,000 fish and chips shops throughout the UK and Ireland, so finding a chippie (a fish and chip shop) is usually easy. Fish and chip shops are now also around the world, including a few shops in New York City, and are especially popular in coastal regions of Spain.

Everyone has their own preferences, and tastes vary from one part of the country to another. Their cooking method is quite different from ours, so here I did some variations and tried to give it to Pakistani taste, which is even acceptable for all they don’t use many spices except black peppercorn, while we people can’t enjoy unless the food is a bit spicy. 

So today I tried to do my best that bring some changes to the recipe I am using Reho Fillet you can use any type of fish that you most like but take care of it Fish should be fresh because stale fish can spoil the real taste of fish I will also tell you in my recipe that how to make crispy frying potato chips, so let’s start step by step with photos...

                                

If you have tried this Fish and Chips Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, remove all large potato skins and cut them into ½-inch thick chips in a strip shape, then rinse all potato chips.

In a separate bowl, pour chilled water and salt, mix them together, then soak all potatoes in the water. It helps to get rid of excess starch from potatoes and makes fries crispy. Keep aside

On the other hand, cut the fish fillet into broad strips. Mean that you cut the 1 fish fillet into 2 pieces vertically, transfer it to the large bowl, add wheat flour and 2 tbsp water.

Rub all fish fillets very gently with wheat flour, and leave them for 10 minutes. After 10 minutes, rinse all the fish fillets under running water, then sprinkle turmeric powder and rub them again. Then again, rinse all the fish fillets under the running water
From this method, the smell goes away from the fish
Shift it to another mixing bowl

Now add spices to the fish, then keep it in the fridge for marination for about 10 minutes. Another medium bowl for making fish batter.

Before making batter, place a wok on the stove, then pour oil and heat it on a low-medium flame.

In a bowl, add all dry powder spices, mix them together, whisk the egg separately, and then pour it into the dry mix ingredients, mixing them well with the whisk.

Now, pour chilled water little by little as needed.d
Note: Batter consistency should not be too thick nor too thin. Keep batter back in the fridge 

Drain out all potatoes from the water. Blanch potatoes for 10 minutes in the hot boiling water for 10 minutes This helps the potatoes to cook slightly and hastens the process of frying fries.

Drain the potatoes out of the water and pat them dry with a paper towel; excess water prevents crispiness.

Use paper towels to blot away as much water from the outside of the potatoes as you can. Now sprinkle some salt and cornflour into the potatoes, and slide all french fries carefully into the hot oil. Let them fry over medium-hot oil flame for 2 minutes, and drain out from the oil.

Allow them to cool completely before the potatoes. 

Note: At this stage, you can freeze them in a ziplock bag, and when you want to fry, just take them out and deep fry them.

In the second fry, fry on high flame till potatoes turn brown and crispy. Once the French fries turn a crispy golden color, drain them from the oil.

Place on a paper kitchen towel to remove excess oil. Crispy French Fries are ready.

In the same wok, pour oil to heat it well. Take 1 fish fillet to coat it with chilled batter and slowly slide it into the hot oil.
Not as hot as frying pakora oil; if the oil is too hot, you will not get a flaky crust of fish.

You need to adjust the gas flame throughout the frying process to maintain the temperature of the oil and make sure the oil doesn’t get too hot. After some time,e they will float on top during the frying process, turning occasionally for an even a nice golden brown. You can see the nice golden brown color start appearing on top of the fish.

Place on a kitchen towel to absorb excess oil

Now ready to hot serve with French fries and tamarind sauce, the green sauce of your family

                                                           

Fried Fish Recipe

Easy Fried Fish| Pan-Fried Fish || How to make fried fish with step-by-step photos

Easy Fried Fish is an extremely delicious, mouthwatering, and mild spiced recipe, it is known as a traditional Pakistani recipe, which is prepared with 6 ingredients, no batter required nor many spices, quick and easy to make, here I added some rice flour to the best coating on fish but this is optional you can skip it, originally in this recipe don't use any coating agent but 

I did, fried fish refers to any fish or shellfish prepared by frying. Often, the fish is covered with battered egg, breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. 

Fish is fried in many parts of the world, and fried fish is an important food in many cuisines because fish contains a low-fat, high-quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals. 

In this recipe, very little oil can be used in shallow frying fish But can be also deep-fried, if you want some more crispy and crunchy crust on top of the fish then you must deep fry, On the other hand, if wanna have a steamed style so you just will be need of 2 tablespoon olive oil in a non-stick pan, and place marinade fish on pan and cook from both sides till both sides are done.

Pan-fried fish is one of the easiest fish recipes, I guess.  This recipe for fried fish is one of my favorite fish recipes, which is common in almost all restaurants and households. Well-marinated fish is fried in a non-stick pan until both sides are done. This perfectly crispy fried fish, when accompanied by steamed rice, will make your lunch meal delectable for sure. You can see a variety of fried fish recipes on my blog. The recipe for this fish fry is quite simple.

Just marinate the fish with a few spices and then shallow /deep fry in a pan over a medium flame until it turns to nice golden brown color. Above, I have given options, shallow or deep, to taste and choose. 

Here is the recipe telling how to make pan-fried fish with step-by-step photos. Additionally, I will also share with all how to remove the fish smell with step-by-step photos. Kindly follow the instructions properly, couldn't make a difference between fish and other meat, the smell just goes away.....Here I used a mushka fish, you can use any kind of fish that you like most. :)    

If you have tried this Fried Fish Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first, we will have to thoroughly rinse the fish. Take one large bowl, put the fish, wheat flour, along water, and rub each piece with flour. This tip will remove the smell.
                     

Then rinse them under the running water.r 

Add 1 tbsp turmeric powder to the fish and repeat the same process of rubbing each piece of fish with turmeric powder. 
                

Rinse the fish pieces under the running water, and now the fish is ready to use in the recipe.e           

  

Put the cumin seeds in the pan, dry roast them slightly on a low flame, and then crush them in the mortar.

           

In a large mixing bowl, put the fish. Combine all the dry spice powder with some water. 

I put some rice flour and water, as I mentioned in my description. You can skip, but this flour will make your fish crispy and crunchy. 

Apply the spices to all fish pieces properly and keep in the refrigerator for marination for about 2 hours.

                    

Place a non-stick pan on the flame, pour oil, and heat it well on a medium flame.
                     

Take out the marinated fish from the fridge.
                          

Now put the fish in the medium-hot oil pan and allow to fry each side for 2 to 4 minutes on medium flame.e

.

                       

Flip and cook the other side on medium flame till it turns to a crispy crust on top_Repeat the same process with all remaining fish.
                      

Now transfer to the serving plate with the onion and lemon wedge.s
                          

Now ready to serve with hot sauce, rumali roti, and naan