Ingredients:
- Basa Fish Fillets/ Catfish fillets – 2 No.
- Eggs – 1 No.
- Garlic – 3–4 Cloves
- Thyme (Dry) – a pinch
- Oregano (Dry) – a pinch
- Parsley (Chopped) – 1 tbsp
- Chilli Flakes – as requires
- Bread crumbs – as requires
- Salt – To Taste
- Sugar – To Taste
- Pepper (Freshly Ground) –To Taste
- Cilantro – ½ bunch
- Mint – few sprigs
- Pine Nuts (Roasted) – 20 gm
- Parmesan Cheese – 10 gm
- Recon CocoCare® Coconut Oil – 100 ml
Method
– Wash and pat dry the fish. Cut the fillets into equal size portion approx 4″x3″.
– Make a marinade with the egg, 3 chopped cloves of garlic, thyme, oregano, parsley, chilli flakes and seasoning.
– Marinade the fish with the marinade & keep aside for ten minutes
– In a dish place the bread crumbs and add a little chopped parsley. Evenly coat the fish with the bread crumbs.
– In a pan heat CocoCare® Coconut Oil and fry the fish on medium heat till cooked through and golden brown on both sides.
Cilantro Pesto
– Wash and dry the cilantro and mint.
– Put the cilantro, mint, a clove of garlic, roasted pine nuts, parmesan cheese and 40ml of CocoCare® Coconut Oil and Salt and sugar in a food processor.
– Grind all the ingredients to a paste, check for seasoning.
– Serve the Cilantro pesto along with Crumb Fried Fish
Cooking Instructions:
To be cooked in a pan/ skillet (shallow fried) on medium flame and fish to be served immediately after frying served along with the pesto (room temperature).
To be cooked in a pan/ skillet (shallow fried) on medium flame and fish to be served immediately after frying served along with the pesto (room temperature).
