1 large carrot; julienned
1 large red onion; julienned
1 cup white vinegar
1 ½ cup water
1 tbsp salt
1 tbsp sugar
10 black peppercorns
¼ tsp brown mustard seeds
¼ tsp fennel seeds
½ tsp coriander seeds
2 barramundi fillets; sliced into 1 inch thickness
2 eggs; whisked
2 cups breadcrumbs
2 tsp paprika
1 tsp Kashmiri chilli powder
Salt, to season
Black pepper, to season
Vegetable oil; to fry the fish
½ cup mayonnaise
2-3 fresh jalapenos; chopped
Juice of ½ lemon
Fresh coriander leaves
Note – Corn tortillas can also be used. If you cannot find tortillas, you can make mini chapatis and use it as the tortillas.
To make the pickling liquid, add the vinegar, water, salt, sugar and whole spices to a pot. Bring to boil and then simmer gently for 5 minutes. Remove and allow to cool.
Place the carrots and onion in a bowl; strain the pickling liquid into this and refrigerate till it is time to serve.
Marinate the fish slices with half of the paprika and chilli powder. Season with salt and black pepper; keep aside for 30 minutes.
Add the remaining paprika and chilli powder to the breadcrumbs; mix well.
Season the beaten eggs with salt and pepper.
Heat oil in a large pan to fry the fish.
Coat each piece of fish in the egg mixture and then roll in the breadcrumbs.
Deep fry till golden brown and keep aside.
To prepare the jalapeno mayo, blitz the chopped jalapenos with mayonnaise and juice of half a lemon. Season with salt only after tasting.
Warm the tortillas just before serving.
To serve, place 2 fried fish slices inside the tortilla; top with pickled onions and carrots followed by a dollop of the jalapeno mayo. Finish off with some fresh coriander leaves and a squeeze of lemon.
100+ varieties of seafood | Customised cuts | Chemical-free | Supreme quality.
Supreme Seafood Home Delivery in chennai