Coriander and Chilli Fish

Submitted by: Janie Lung


875 g (1 3/4 lb) white fish fillets, such as monkfish, sole or plaice
4 tsp lemon juice
salt and pepper
90 g (3 oz) fresh coriander leaves
4 fresh green chillies, seeded and chopped
3 cloves garlic, crushed
250 ml (8 fl oz/1 cup) natural yogurt
vegetable oil for deep frying
lemon wedges and coriander leaves, to garnish


1. Trim any skin and bones from fish, then cut flesh into 2.5 x 7.5 cm (1 x 3 in) strips.
2. Spread fish strips in a shallow non-metallic dish and sprinkle with lemon juice and salt and pepper.
3. Set aside in a cool place.
4. Put coriander, chilies, garlic and 1-2 tablespoons water in a blender or food processor fitted with a metal blade and process until smooth, frequently scraping mixture down from paste, place in a shallow dish and stir in yoghurt.
5. Heat oil in a deep frying pan to 180oC (350oF) or until a cube of day old bread browns in 35 seconds.
6. Drain fish and pat dry with absorbent kitchen paper.
7. Dip strips in yogurt mixture, coating them all over, and fry a few at a time for 2-3 minutes, until golden brown.
8. Drain on absorbent kitchen paper, then serve at once, garnished with lemon wedges and coriander leaves.



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