| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 366 | 9.8g | 1.8g | 19.2g |
| sugars | fibre | protein | salt |
| 3.4g | 2.3g | 48.9g | 1.9g |
Why I Love Bangladeshi Apollo Fish Fry
I’ve always believed that the art of cooking, my dear readers, is about mixing love with inspiration. Today, I’m thrilled to share with you my take on a traditional Bangladeshi dish, the Apollo Fish Fry. While my palette is primarily influenced by comforting New England seafood and hearty Irish fare, thanks to my diverse culinary journeys, I’ve developed a deep appreciation for international cuisines as well. This particular recipe is a perfect example of that adventurous spirit.
A Flavor Journey
The Apollo Fish Fry takes you on a journey through a symphony of flavors, starting from its crispy golden exterior, to the succulent fish within. As each bite quenches your culinary curiosity, you detect the heat from the red chili and the subtle hum of the garam masala – elements one might associate with Indian subcontinent cuisine. Now, I confess, this is not a family recipe carried down through my O’Sullivan lineage, but my love for this dish is undeniably personal. It marries my love of fish with my excitement for spices, demonstrating just how versatile seafood can be.
A Dish That Inspires
Every time I make the Apollo Fish Fry, I’m reminded of Rick Stein, the celebrity British chef known for his love of seafood. I admire how Stein often ventures beyond traditional British fish and chips to explore seafood’s potential. Granted, this particular dish may not have been directly inspired by him, but his adventurous outlook towards seafood is definitely something I resonate with.
Now, while the Apollo Fish Fry is a wonder in itself, it pairs exceptionally well with a tangy tzatziki sauce or a simple mango chutney. One might also enjoy it alongside a refreshing cucumber salad or even a creamy avocado and cilantro mixed salad. This just shows the versatility of the Apollo Fish Fry – a characteristic I believe makes the dish quite universal.
So there you have it. One of my all-time favorites – a dish that has crossed borders and cultures to find a special place in my culinary heart. The Apollo Fish Fry, my dear food enthusiasts, is a testament to the joy of cooking and the amazing culinary adventures it brings. Enjoy!
What You’ll Need
- 1.5 pounds of boneless fish fillets
- 1/2 cup of all-purpose flour
- 1/2 cup of corn flour
- 1/4 cup of plain yogurt
- 2 tablespoons of red chili powder
- 1 tablespoon of ginger-garlic paste
- 1 teaspoon of black pepper powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of garam masala powder
- 2 green chilies, finely chopped
- 1 sprig of curry leaves
- 1 onion, finely chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 tablespoon of tomato ketchup
- Salt, to taste
- Oil, for deep frying
- 6 lemon wedges, for garnish
- Fresh cilantro leaves, for garnish
Method
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Step One
To start off, cut your fish into bite-sized pieces. In a mixing bowl, combine the all-purpose flour, corn flour, plain yogurt, red chili powder, ginger-garlic paste, black pepper powder, turmeric powder, garam masala powder and salt. Add in the fish pieces and mix until they’re well coated with the mixture. Allow it to marinate for at least 30 minutes.
Step Two
Heat oil in a deep frying pan. Once the oil is hot, add in your fish pieces one by one, making sure not to overcrowd the pan. Fry them until they turn golden and crispy, flipping occasionally for even cooking. Once done, remove from the oil and allow to drain on a paper towel.
Step Three
In a separate pan, heat 2 tablespoons of oil. Add in chopped green chilies and curry leaves. Sauté until the chilies and leaves become fragrant. Then, add in the finely chopped onion and cook until they turn transparent.
Step Four
To the onion mixture, add soy sauce, vinegar and tomato ketchup. Stir well until everything is well combined. Allow the mixture to simmer for a minute. Subsequently, add in the fried fish pieces and toss gently until the fish is fully coated with the sauce. Cook for an additional couple of minutes on low flame.
Step Five
Turn off the flame and transfer the Apollo Fish Fry to a serving dish. Garnish with lemon wedges and fresh cilantro leaves. Serve hot and enjoy your delicious Apollo Fish Fry!
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