Name: Fried Plaice Fillets (Tali hui macchi)
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tablespoons very finely chopped fresh green coriander, or parsley may be substituted; 1½ teaspoons ground cumin seeds; 175 g/6 oz fresh breadcrumbs; 4 teaspoons water; vegetable oil, to shallow-fry; ½ teaspoon cayenne pepper; ¾ teaspoon salt; freshly ground black pepper; ½ teaspoon ground turmeric; 2 large eggs; 700 g/1 lb 9 oz plaice fillets, dark skin removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This is one of the simpler fish dishes served in many parts of India, with each area using its own local fish. The breading is, of course, a Western influence. Lemon wedges or tomato ketchup may be served on the side.

Ingredients

700 g/1 lb 9 oz plaice fillets, dark skin removed
¾

Asia
India
Fish course
Pescatarian

Method

Cut the fish fillets across, and at a slight diagonal, into 2cm/¾ inch wide strips. Lay the strips on a plate and sprinkle them on both sides with the salt, pepper, cumin, turmeric, cayenne and fresh green coriander. Pat down the spices so they adhere to the fish. Set aside for 15 minutes.
Break the eggs into a deep plate. Add the measured water and beat lightl

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Ingredients

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