Crispy Firecracker Fish Drizzled in Sweet-Spicy Tamarind Glaze

Imagine the sizzle – hot oil spitting and popping as golden fillets of fish dive in, promising a symphony of crackles and crisps. Now, picture that crispy carapace yielding to a juicy, tender interior, bursting with the sweet-spicy tango of tamarind glaze. Brace yourself, folks, because “Crispy Firecracker Fish Drizzled in Sweet-Spicy Tamarind Glaze” isn’t just a recipe; it’s a flavor fiesta ready to erupt on your taste buds.

This ain’t your grandma’s fried fish. Forget the limp, greasy excuses for seafood. This recipe is all about shattering expectations with a symphony of textures and tastes. We’re talking a batter that transforms into an ethereal, shatteringly crisp armor, guarding a heart of fish cooked to flaky perfection. And the glaze? Oh, the glaze! We’re talking a tropical tango of sweet tamarind, spiked with just the right amount of chili heat, ready to paint your taste buds with sunshine and fire.

So, ditch the takeout menus and the soggy disappointments. Let’s get into the kitchen and whip up a dish that’ll have you begging for more, because “Crispy Firecracker Fish Drizzled in Sweet-Spicy Tamarind Glaze” is about to become your new culinary obsession. Buckle up, buttercups, porque el sabor esta a punto de explotar!

How to Make this Recipe

Ingredients

For Soaking:

• Water as required
• Salt 1 tsp
• Shan Ginger Garlic Paste 1½ tbsp
• Fish (Rahu) Fillets 3-4

For Marination:

• All-purpose flour 1/2 cup
• Red chili flakes 5 tbsp
• Salt 1 ½ tsp
• White Pepper powder 1 ½ tsp
• Turmeric powder ½ tsp
• Paprika powder 1 ½ tsp
• Shan Ginger Garlic Paste 1 ½ tbsp
• Green Chili Paste 1 tbsp
• Coriander seeds (crushed) 2 tbsp
• Lemon Juice 2 tbsp
• Egg 1
• Tamarind Pulp 1/3 cup
• Fish fillets (soaked)
• Orange Food Color (optional) ¼ tsp
• Oil (for frying)

For tamarind sauce:

• Apricot (soaked) 1 cup
• Tamarind Pulp ½ cup
• Sugar ¼ cup
• Salt 1 tsp
• Red Chili Flakes 1 tsp
• Green Chiles (chopped) 1
• Onion (chopped) ¼ cup
• Mint leaves 1 tbsp
• Coriander 1 tbsp
• Water as required

Directions

1. Take the fish fillet and place cuts with a knife on side of the fillets.
2. In a bowl, add water, salt, Shan ginger garlic paste, and fish. Soak for 15 minutes to eliminate the smell of fish.
3. Now, take the fish fillets out of the water and pat dry them with kitchen paper. Keep aside for 1 hr so that excessive water dries out.
4. In a large bowl add flour, chili flakes, salt, white pepper, turmeric, paprika, ginger garlic paste, green chili paste, crushed coriander, lemon juice, egg, tamarind pulp, and orange food color.
5. Whisk together until well combined. The marinade must be thick, not runny.
6. Coat the fish fillets in the marinade and let them marinate for 30mins-2hr.
7. Heat oil in a deep frying pan and deep fry your marinated fish fillets until cooked through and crispy from the outside. Your spicy fried fish is ready.

For tamarind sauce

1. In a blender, add apricot, tamarind pulp, sugar, salt, red chili flakes, green chilies, onion, mint leaves, coriander, and water.
2. Blend until the smooth and runny texture has been obtained.
3. Your tamarind sauce is ready, serve it with Spicy Fried Fish and enjoy.