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Cashew Crusted Deep Fried Fish

Ingredients

  • 2 1/2 lb whole fish (perch, red snapper, catfish, tilapia, trout) may also use fillets
  • 1/4 tsp salt for fish
  • 1/4 tsp turmeric
  • 1 tsp ginger-garlic paste
  • 2/3 cup cashews
  • 2 tbsp rice flour or cornstarch
  • 3/4 tsp chili powder
  • 1/2 tsp onion powder
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp curry powder (Jamaican or Indian blend)
  • 1 tbsp dried shredded coconut optional
  • 1/2 tsp salt for cashew coating mixture
  • 1 egg
  • 1 1/2 cup oil for frying

Instructions

  1. Have your fish-monger, remove the scales, wash and gut the fish. You may keep or remove the head. You may also use fillets if you wish. Pat dry and set aside.

  2. Rub your turmeric and 1/4 tsp of salt all across and inside your fish. Pat dry and set aside.

  3. In your food processor, grind the cashews until they are a fine texture like sand. 

  4. To your cashews, add in your cornstarch/ or rice flour as well as your spices and seasonings - chili powder, curry powder, onion powder, methi leaves (crushed), curry leaves (finely chopped). Mix well and set aside in a shallow bowl.

  5. In another shallow bowl, whisk an egg with a pinch of salt. Set aside.

  6. Take your fish and coat it in the egg mixture, then coat it in the cashew  seasoning mix. Make sure the cashew coating is dry or else it will have trouble sticking to the fish. (Tip - if you find the nuts are clumping together and not sticking to the fish, stick the bowl with the cashew coating into the microwave for a minute or so. This will remove any moisture and will thus allow the coating to stick to the fish.)

  7. In a wok or heavy-bottom pan or skillet, add your oil and allow it to come to a temperature of about 350 F. Add in our fish. Fry each side for a few minutes, or until dark brown. 

  8. Once fried, remove and let the fish sit on a plate lined with paper-towel. Serve hot.