Spicy Pan Fried Fish Bombay Recipe #63223
This recipe was adapted from the Pike Place Market Seafood Cookbook. It's a simple, yet extremely flavorful way to present your favorite fish. We use tilapia and grouper with good success, but catfish works too.
by Geema
29 min | 15 min prep
SERVES 4
- 1/4 cup plain yogurt
- 2 tablespoons tomato paste
- 2 tablespoons red wine or white wine or chicken stock
- 2 cloves garlic, minced
- 1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes
- 4 fillets of thin firm fleshed fish, such as catfish,tilapia,mahimahi,grouper
- 1/2 cup sliced almonds, finely chopped
- 1/2 cup dry unseasoned breadcrumbs, panko for example
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
- Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
- Pour the marinade over the fish, covering the tops and bottoms thoroughly.
- Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
- Remove fish from marinade, retaining as much marinade on each fillet as possible.
- Pat crumbs on both sides of each catfish fillet.
- Heat oil in a large skillet over medium high heat.
- When oil is very hot, add fish fillets without crowding.
- Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
- Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
- Serve immediately.
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5 stars