Spicy Fried Fish Recipe

This recipe recreates a popular food in Kolkata, India simply called 'Fish Fry'.*

Don't be fooled by the Fried in the name as it has only about 120-150 calories per piece (2 oz) with about 8 grams of fat. For an ever lighter version, follow the directions till the end, then spray with a non-stick cooking spray and broil in the oven for about 6-10 minutes.

Ingredients:

Tilapia fillet - 2, each cut into 2 pieces about 2 oz each
Red onion 1
Garlic - 3-4 cloves
Ginger - 1"
Cilantro (fresh) - 1/2 cup
Hot Green chili (e.g. Thai) - 1
Red Wine vinegar - 1-2 tbsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Kosher Salt
Freshly Ground Pepper
Bread Crumbs
Egg - 1
Olive Oil for frying

Method:

Wash the fish pieces in cold water and pat dry. Place in a single layer in a shallow bowl.
In a blender, add the onion, garlic and ginger and blend to a smooth paste. Add the cilantro and green chili and blend again. Then add the rest of the ingredients except the salt and pepper and blend.
Liberally sprinkle salt and pepper over the fish pieces and then coat with the paste thoroughly. Cover and refrigerate for 12-24 hours.
When ready to cook, take the marinated fish out and keep at room temperature for 30 minutes.
Heat a thin layer of oil in a frying pan.
Spread the bread crumbs on a flat plate and season with salt and pepper. Beat the eggs in a bowl (can use egg whites only, if so desired).
Dip the fish pieces in the egg and then roll them in the breadcrumbs, coating them well on all sides.
Pan fry in the hot oil, 3-4 minutes a side, making sure that it does not burn.
Serve warm with a salad.
I had mine with freshly sliced tomatoes, cucumbers, onions and a tzatsiki sauce.
Have it with a glass of white wine (e.g. Albarino from Spain).

* This Fish Fry is a hybrid English/Indian delicacy, adapted by Indian chefs for the English officers stationed in India during colonial times, craving their Fish and Chips.