Fish Fry

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

They worship a happy dish like fried fish in their cold, blue, lonely, chilly days. Their damsels make this deliriously euphoric soul-food while dancing barefoot in the moonlit nights.

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Ingredients:

Your choice of fish fillets/cutlets: 4 pieces. I used a small size whole Pomfret.

Fresh or dried herbs: a handful. I used Cilantro & Parsley

Salt + crushed Pepper to taste

Lemon juice. 1 tbsp

Red chili flakes. 1 pinch (optional)

Vegetable/soybean oil for frying

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Method:

Make the pieces of the fish individual serving size. Wash gently and pat dry.

Marinate fish with all the ingredients for 15 minutes.

Fry each side on medium high heat for 4 minutes until they look golden brown.

Serve with steamed rice or as is with fresh garden salad.

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 Rural Bengalis wear color, beauty and happiness: smooth black skin, Ruby Red Hibiscus tucked in the hair. Saffron shirts. Peacock Blue sarees. White hearts. They do not spend their income on war and guns. Only harvesting, hunting and survival tactics they practice which they inherited from their ancestors. They labor hard for peace and happy dishes. They are beautiful, mythical; straight out of a novel.

 Category: Fish, Seafood      Tagged:

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