Fried Red Fish

Name: Fried Red Fish
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper; 4 servings Canola oil, for frying; 1 Tbsp cornstarch; 355 milliliters all-purpose flour; 1 teaspoons ground cumin; 59 milliliters semolina, or masa harina (coarse flour); 1 teaspoons paprika; 1 teaspoon salt; 1 whole black sea bass with head and tail, scaled and cleaned, at room temperature

Fried Red Fish might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 440 calories, 46g of protein, and 8g of fat per serving. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of paprika, masa harina, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In a medium Dutch oven add enough canola oil that fish is submerged by 1-inch of oil, and heat oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Fish

Equipment you will use

Dutch Oven

Cut 3 slices into the flesh of the fish, approximately 2-inches apart, or equal spacing between head and tail.

Ingredients you will need

Fish

Hold fish by the tail and open cuts fully and season with the salt, pepper, paprika, and cumin. Repeat with the other side of the fish.

Ingredients you will need

Paprika

Pepper

Cumin

Fish

Salt

Mix flours and cornstarch, liberally dredge fish, except tail. Using tongs, place fish, head first into oil, insuring that fish stays upright.

Ingredients you will need

Corn Starch

Fish

Cooking Oil

Equipment you will use

Tongs

Cook for 10 minutes or until fish is done.

Ingredients you will need

Fish

Equipment

Dutch Oven

Tongs

Ingredients

Servings:

1Tbsp

freshly ground black pepper 4servings

Canola oil, for frying 1Tbsp

cornstarch 355milliliters

all-purpose flour 1teaspoons

ground cumin 59milliliters

semolina, or masa harina (coarse flour)1teaspoons

paprika 1teaspoon

salt 1

whole black sea bass with head and tail, scaled and cleaned, at room temperature

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Tangent Paragon Vineyard Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 12 dollars.