Mountain air and views are splendid, but returning home means the seaside and access to great fresh fish. Hastings and Rye have small fishing fleets and I do my best to support them. I can buy fish from the Net Shops directly behind the boats and just off the beach or I can pick up local catches from the fishmongers. It’s sustainably caught, ultra fresh and yes, tasty too.
One of the many ways the fishing fleet is being promoted is through the sale of a small cookbook, encouraging locals and visitors to try the local fish. The Mission is to “buy, cook, eat and enjoy even more locally caught fish” I can’t argue with that.The book, The Little Hastings and Rye Fish Cookbook has recipes from local residents, chefs, shop owners, even our MP, and yes our very own local chef, Lakshmi from the Taj Mahal restaurant.
And of course I played around with the ingredients and instructions, and tweaked a few bits, so this is a slightly amended version. For this I used Huss, a lovely whiteish-pinkish flesh fish that is nice and firm. Any good firm white fish will work well.
South Indian Style Fried Fish
original recipe from the Taj Mahal Restaurant
This amount makes enough for 2 / 3 as a main course or 4 small starters. I ate mine stuffed into a pita bread with some salad leaves, a riata, lime pickle and thinly sliced red onion rings. Quick, light, easy, fresh and tasty.
- 1 tsp Chilli Powder
- 1 chopped chilli
- 1 Tbs fresh mint chopped
- 1 Tbs fresh coriander, chopped
- 1 Tbs coriander powder
- 2 Tbs Rice Flour
- 1 Tbs Plain Flour
- 1 tsp garam masala
- Approx 15 curry leaves, roughly chopped
- 1 Tbs ginger-garlic paste
- 1 Tbs lemon juice
- A pinch of turmeric
- Fish Fillets, weighing approx 400g, cut into 1″ chunks
- In a bowl mix all the dry ingredients – the flours and the spices, plus the fresh herbs.
- Add the fish and the wet ingredients, and mix well so that the fish is coated.
- Cover the bowl and put it in the fridge to marinate for at least and hour.
- In a Wok or frying pan, place a Tbs of vegetable oil, heat it on a medium-high and when hot enough start adding the fish pieces, cook them for a few minutes, gently turning them so that they are cooked on both sides, they should be a golden brown colour. You will need to fry them in batches.
- Alternatively you could grill them.
- Serve with some wedges of lemon.
The cookbook is also on Amazon if you are tempted to splash out a fiver.
The photos are of this years garlic crop.