Meen Porichathu (Crispy Fish Fry) and a Tour around the Fish Quays

Fish in UK is not cheap; I am talking about the ones that we get in the monster supermarket chains. They are really pricey and who lives in UK would nod head on that. So, during my exploration I ended up on this beach in Fish Quays which I mentioned in my previous post and also stumbled upon so many fisheries which sell fresh daily fish that is very cheap. Incomparably cheap! A box of 3-3.5 kilos of fish cost just 5 bucks, that’s how cheap it can get, which otherwise, less than a kilo cost more than that.

The fisheries have loads of fresh fish caught on daily basis, contains loads of varities and  they even have fresh lobsters swimming in the aquarium! I love that place. I was told many a times that we get real cheap fish from the Fish Quays, but we never bothered to go there for a very long time until very recently.

We live quite close to the North sea, and so is blessed with lots of beautiful beaches. The one that I regularly go to is the Fish Quays for the reason it is close to my son’s school, loads of fisheries around, nice to walk and you have these series of steep stairs that I along with my friend now started climbing as part of our exercise regime; our free local gym. I love to spend time there, may it be just for a walk or just to spend some time at the beach myself or with my family.

Fish Quays is a fishing port close to the Tyne river in North Shields, Tyne and Wear, England. It has lot of history to speak. Many old 18^th century houses, courts, piers etc can be seen in and around the fish quays. During the 18^th Century when the banks started getting over crowded, buildings began to erect on the plateau, which is sixty feet above the old town otherwise called Low town. The new town built above is called High Town. The Upper and lower parts of the town are linked by a series of steep stairs. These stairs still remain. If you remember Laurel and Hardy, the Comedians, Stan Laurel lived in this High Town during 1897-1902. His statue stands in the middle to commemorate his stay there. It is beautiful, especially if you want to walk around, on a beautiful sunny day. 

This place also has a fair that is open every Wednesday, Saturday and Sunday from 8-4. They sell many old, rustic antique goods, furniture, vintage crockery, crafts, and other bric-a-bracs.  I pick up few odd things from there every now and then that could be used as a prop for the blog. 

Today’s recipe is something that I prepared using a fish we get locally called the sea bream.  You can adapt the recipe using any fish available. It’s a simple Kerala style fish fry, but to add crispiness, I gave it a thin coating of sooji/semolina. You can also use rice powder or even plain flour instead. 

Kerala Style Crispy Fish Fry

Serves 3-4

Preparation: under 10 minutes

Cooking time: Less than 10 minutes

Ingredients:

350g, 1 large sea bream/tilapia or any other fish cleaned

3 teaspoon kashmiri chilli powder

½ teaspoon turmeric powder

1 ½ tsp lime/lemon juice

½ - ¾ tsp salt or as required

1 tbsp water

1 tbsp semolina/rice flour

1-2 twigs of curry leaves

4-5 tbsp of coconut oil

Preparations:

1. Make 6-7 shallow gashes on the cleaned and washed fish. Make a semi - thick paste of chilli powder, turmeric powder, salt, lemon juice and water. Smear it all over the fish and let it sit in the fridge for a minimum of an hour.

2. Just before frying, sprinkle the semolina or rice powder on both sides of the fish. Gently press it down. Alternatively, you can place the semolina or rice pwer and press the fish on them.

3. Heat oil in a non-stick frying pan. When hot, throw in curry leaves. Immediately place the fish and cook on both sides until crispy and cooked through, about 6-7 minutes on medium heat, depending on the size of fish.

4. Drain on kitchen towel and serve hot.

Notes:

1.To get rid of the foul fish smell, wash the rub the fish all over with salt and lemon and leave it for few minutes and wash it off.

2. Given here is the simplest of fish fries. You can also add 1 teaspoon each of minced ginger and garlic along with the paste for a different flavour.

3. Using sooji or rice or even flour also prevents the fish from breaking off while frying or sticking to the pan. So if you are using any soft fish, it is always better to give it a thin coat of sooji/rice powder etc to prevent it from breaking off.

This post of mine also goes to the Kerala Kitchen Event created by Magpiesrecipes, being hosted by Jehanne of the cookingdoctor.