Seafood Dishes

DEEP FRIED CHILLI FISH

Watch How It's Made

1
Clean fish pieces (see cooking options for gui, wash with lime or lemon juice and turmeric to remove the smell of the fish.
2
Wash well and strain the water.
3
Use a pair of kitchen scissors to cut off the fins of the small fish.
4
Marinate fish with salt, chilli powder, lime or lemon juice and set aside for five to ten minutes.
5
Heat oil in a frying pan or deep fryer.
6
Cover and fry four to five pieces at a time depending on the size of the frying pan.
7
Fry for five minutes.
8
Turn the piece over and cook for two minutes until it turns into reddish brown in colour.
9
Remove and drain on paper towel.
10
Repeat the process and fry the rest of the pieces.

- Cleaning small fish: Small fish such as silver whiting, king George whiting, large white baits, sardines and small mackerel are sold by the weight in the markets. Scrape the scales off with a fish scalar or a blunt serrated knife. Cut the heads along with part of the belly, removing the gut from the fish. Discard the head, (some like leaving the head intact) and tail. Remove the fins with a pair of kitchen scissors. Wash with lime or lemon juice and turmeric powder. Marinate the fish as above and cook.

- Deep fried fish could also be served with fried dried curd chillies (available from Sri Lankan stores) and fried onions and curry leaves with the stem. (Cover the pan while frying the curry leaves, as it will bubble and splash hot oil). Fried chilli fish is served as a side dish.