Pan-Fried Fish: The Healer of Hearts

Just a few excellent, exhilarating ingredients – condensed into a cohesion, could make an exuberant, ecstatic, fantastic dish; one worthy of worshiping.

It is easy to achieve and summon such absurdly beautiful brightness, if the method is properly executed, spices carefully and lovingly cooked.

This is a velvety light, love-driven, decadent, and turmeric-chili-salt-pepper covered enchanting endeavor, best served on a scoop of steamed rice in a torrent rainy evening.

When whispering rainy days spill beauty like crystal confetti, people of beautiful Bangladesh dance tippy-toes between raindrops. To catch fish from seven hundred shimmering, sparkling, rigorous rivers. To pan-fry fish; tender, gently spiced, gorgeously rich timeless taste.

 

Baking a cake could be sagacious rocket science. But pan-frying fish is as charming of a chore as giving a hidden, unnamed river a name.

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Ingredients:

3 Fish fillets/cutlets (about 1 inch thick). Skin on or off

 A pinch of salt, coarsely freshly ground black pepper, red chili powder, turmeric powder

 2 tbsp vegetable oil or olive oil for shallow frying

 

 Method:

Bring the fish to room temperature 10 minutes before cooking.

 Season the fish with above mentioned spices.

Warm a large fry pan or skillet with oil over medium heat. Raise the heat to medium-high. Place the fish in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

The skin can be served or removed easily.

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Lost in the lofty taste, your heart and senses will end up being wrapped and covered with color, charisma….lifting you high like a Hummingbird, out the horizon, across a sunshiny river, deep into the pearly pebbles far down in the river’s bosom.

 Category: Bangladeshi, Fish, Seafood      Tagged:

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