Fish Food

Battered Fish With Coconut-Coleslaw

“He that would fish, must venture his bait”.     Benjamin Franklin

I grew up eating a lot of seafood because I lived in a coastal area and it was a stable food. Fish is my favorite seafood, and I love the fact there are different types of fish and different varieties of dishes you can make. My grandma’s village is about 30 minutes or less away from the fishing village; therefore, we were eating fresh fish most days for both lunch and dinner.  Also, my Uncle was a captain of an international fishing boat; they sometimes spent weeks or months just fishing, mostly for import to different countries around the world.

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The fishermen would go fishing in their canoes through the night or early morning and in the morning the fishmongers would go and buy fresh fish from them, or they help carry them to the shore in exchange for some fish. Later they headed to the market to sell or exchange them for other products such as fresh vegetables or spices. It is amazing how the barter system still exists in some parts of the world.

I love grilled fish more, but sometimes I do like having battered fish or ‘Fish & Chips’ with a side dish or anything spicy with lemon or lime. Last night I was craving fish and decided to try something a little different, and below is the recipe; tasty and not fishy at all.

Ingredients

  • Tilapia = 5 to 6 filets
  • Flour = 3 to 4 cups (double coating)
  • Egg = 4
  • Black pepper = 2 Tsp (For both marination and batter)
  • Salt = 1 ½  (marinade + batter) salt to taste, it is one of the ingredients that is mostly according to preference
  • Oil = 1 ½ to 2 Cups (Deep fry)
  • Parley = ¼ Cup (ground with a mortar and pestle)
  • Galic = 4 Gloves
  • Ginger = 1 tbsp or tsp
  • Onion = 1 small
  • Lemon = 2 Tbsp
  • Lime = 2 Tbsp
  • Fennel = 1 Tsp
  • Cumin = 1 Tsp
  • Turmeric = 1 Tsp –  My Latest favorite (Optional)
  • Mustard = 2 Tsp or Tbsp
  • Cayenne Pepper =  1 to 2 Tbsp
  • Serrano Peppers = 2 to 3 (depending on your preference)

Cooking Instruction

  • Grind the parsley, garlic, fennel, cumin, onion, serranos and then add the rest (ginger, cayenne, mustard, and turmeric)
  • Pour the mixture in a bowl and add the lemon, and lime and mix well
  • In a bowl put the clean fish filets and pour in the mixture to marinade. Let them marinade for 1 to 3 hours at least
  • Whisk the eggs in a bowl and add salt, black pepper, and any other seasoning you want.   Set aside
  • Put the 3 or 4 cups of flour in a container for coating
  • Double coat for crunchiness
  • Cover the fish filet with the flour. First dip in the whisked eggs and coat with flour again and dip into whisked eggs and cover for the last time (You can skip the process and coat only once)

Frying

  • Heat the oil to 350 degrees farenheit and fry for 3 to 4 minutes on each side or till it is golden brown (again every stove, skillet, or pan is different)
  • Fry 1 or 2 at a time
  • Remove fried filets and place in a plate covered by two pieces of paper towel to absorb the remaining oil
  • Later transfer them to a serving plate or container

Coconut-Coleslaw

Cabbage = 3 Cups

Carrots = 1 ½ Cups (Fresh chopped or shredded or buy the mix shredded Coleslaw package)

  • Honey = 1 Tbsp
  • Vinegar = 1 ½ to 2 Tbsp
  • Coconut Flakes = 2 to 3 Tbsp
  • Black Pepper = 1 Tsp
  • Salt = A Pinch
  • Mayonnaise = ½ Cup
  • Mix all the ingredients in a separate bowl or container first
  • Put in the cabbage and the carrots and then add the liquid mixture
  • Add the black pepper
  • Mix well to ensure it is all covered or coated well
  • Lastly, add the coconut flakes and mix again
  •  A pinch of salt (Optional)

Side Dish

Pickled Onion with lemon, vinegar, lime, mustard, serrano peppers, habanero pepper, water, and salt. Mix and create a perfect blend for the fish and coconut-coleslaw.

Food For Thought

  • If you desire more in life, then you must be determined to invest more

If you want to catch more fish, use more hooks. George Allen, Sr.

  • No one can be part of a culture or a movement by posting as an outsider. Mingle, learn, share, and inspire.

The best way to observe a fish is to become a fish. Jacques Yves Cousteau

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I am a food lover, and cooking is therapeutic for me; it relaxes me and transports me to a quieter universe away from the noisy, busy modern world. I am a Counseling Mental Health & Wellness graduate student, wife, and stepmother. I love connecting with people from different cultural backgrounds through food, fashion, wisdom, and lifestyle in general. To be continued because I am still in the process of discovering who I am as I continue this journey called life. I promise to keep you all posted in the meantime.

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