Host your own "Fish Fry Day" with this spicy twist on a classic dish. In addition to bringing the heat with cayenne, madras curry is a blend of spices like turmeric, cumin, clove, cinnamon, fenugreek, and bay leaf. If you are looking for something more tame, substitute a more mild curry.
Alaska Sablefish Fish Fry with Masala
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Our wild caught Alaska sablefish is the perfect fish to fry because of the firm texture and ability to stay moist and juicy. The warm curry flavors add depth to the batter and the addition of ras al hanout to the dipping sauce adds a vibrant, earthy flavor.
Author:Recipe courtesy of Alaska Seafood Marketing Institute
Ingredients
-
4 portions of Popsie’s wild caught Alaska sablefish, cut into 1-2 oz pieces
- 2 cups milk
- 2 ea egg yolks
- 1 oz salt, for milk
- 1 cup wondra flour, or super fine flour
- 1 cup corn starch
- 2 oz madras curry
- 1 gallon canola oil
- 1 cup mayonnaise
- 1 oz ras al hanout spice
- Salt
- Pepper
- Lime for squeeze of lime on top, served cut on the final plating
For the fish:
For the aioli:
Directions
For the aioli:
Mix ras al hanout with mayonnaise. Season with salt and pepper.
For the fish fry:
Soak sablefish pieces in milk for 1 hour
Make a dip with egg yolks and 2 oz of milk
Make a flour mix of corn starch, flour, and curry
Dredge fish in flour mix, then dip in egg mix, then return to flour mix
Fry fish at 350° F until golden brown. Garnish plate with aioli in a ramekin, with a slice of lime on the side.
