TREASURES FROM WATER
While growing up, I was made aware of a famous Bengali proverb describing Bengal as a land where there is always rice in the house and fish in the pond. This saying has lasted with time, more so when it comes to fish. The sight of a shining, silvery Hilsa is a treat to every Bengali eye. Added to it is the abundance of saltwater fish from the Bay of Bengal. I have a pond in my garden house. I am growing popular Bengali varieties of fish. Nothing can give me bigger pleasure than cooking with fresh fish from my own pond.
SQUIRREL CUT FRIED TILAPIA
ভাঁজা তেলাপিয়া
SERVES
3
PREPARATION
30Mins
FRYING
12 Mins
1 tilapia fish (about 700 g )
Ice-cold water
1 chicken egg + ½ teaspoon salt, beaten
½ cup flour
3 cups oil to fry
Serve with sweet tamarind sauce (page 361)
DETAILS :
FISH: Clean the fish and cut off the head, set the head aside. Run the knife in the middle section between the bone and flesh on both sides leaving a small amount of flesh hanging on to the tail, carefully remove and cut the bone up until the tail section. Flesh from both sides should be still connected to the tail. Reverse the fish inside out. Score the flesh at an angle away from the tail with 1 cm spaces in between to create a diamond-shaped pattern, do not cut through.
DROP the fish in an ice-cold water bowl. Let the fish rest in the cold water for 10 minutes. Remove and drain. Pat dry with kitchen paper.
ARRANGE the fish in a bowl and add the beaten egg to mix well. Let it rest in the egg for 5 minutes. Remove and dust it with the flour.
HEAT 3 cups of oil until 180ºC. Use an oil thermometer to check. Hold the fish from its tail upright over the wok, scoop some hot oil, and gently pour it on the sides of the fish making sure it runs through the crevices. Do this multiple times until the fish holds its shape. Now submerge the fish in hot oil, deep fry until golden brown and crispy on the outside and soft inside. Fry the fish head separately.
ARRANGE fish on a serving platter, reconstructing it with the head. Top up with the sweet tamarind sauce. Serve immediately.
