Here I use boneless fish fillets with skin—porgies, red snapper, mackerel, bluefish, gray mullet, redfish, trout, or anything else of modest size. If the fillets are too long, I cut them into convenient 3–4-inch lengths so I can turn them easily in a frying pan. The spicy undercoat is made simply in a food processor or chopper, though you could chop finely by hand if you prefer. If you want to keep the meal simple, serve this fish with Potato Chaat and Spinach with Garlic and Cumin or a salad.
Recipe information
Yield
serves 3¿4
Ingredients
For the Spicy Green Undercoating
You Also Need
Preparation
Step 1
Combine all the ingredients for the spicy green coating in a food processor or chopper. Chop until you have a fine, granular sauce. Empty into a large glass or stainless-steel bowl. Add the fillets and mix well. Set aside 20–30 minutes, not much longer.
Step 2
Take the fish fillets out of the marinade, shaking out the liquid, and lay them in a plate in a single layer. With a slotted spoon, extract the solids from the marinade bowl and pat them all over both sides of the fillets.
Step 3
Spread the flour out on a large plate. Now dip the fillets carefully, one at a time, in the flour on both sides and lay them side by side in a fresh plate.
Step 4
Set a large frying pan or sauté pan with 1/4-inch oil over medium-high heat. When hot, slip the fillets into the oil and fry 3–4 minutes per side until reddish brown. Drain on paper towels and serve hot.
