Sneha's Recipe: Fish Friday

Showing posts with label Fish Friday. Show all posts

Keto Tuna Melt Chaffles#FishFriday

In: Almond Flour, Chaffles, Cheddar Cheese

These tuna melt chaffles are so quick and easy to make them than the tuna patties, than it does, take to make a keto chaffle recipe. These are so delicious and make a sandwich out of it, makes a complete filling meal. Chaffles are very filling, with avocado, tomato, lettuce, cheese... what more would you want when you follow a low crab diet.

This recipe makes two tuna melt chaffles. You can also substitute in or change any of the flavorings/seasonings as you like.

Serves One
Ingredients
1 Tablespoon Almond Flour
¼ Cup Shredded Cheddar Cheese - I used shredded Gouda
1 Large Egg
¼ Teaspoon Minced Garlic
½ Teaspoon Lemon Juice
A Dash of Salt & Pepper
1 Can (128 Grams) Tuna - drained
½ Tablespoon Finely Chopped Dill Pickle
½ Tablespoon Finely Chopped Onion
1 Tablespoon Finely Chopped Celery

Method

In a small food processor, pulse the almond flour and cheddar until it resembles panko bread crumbs. Add the egg, garlic, lemon juice, salt and pepper and blend/process for 10 seconds.
Transfer to a mixing bowl or Pyrex measuring cup, then add the tuna, pickle, onion, and celery. Mix thoroughly with a fork or spatula.

Split the batter between two waffle compartments of a waffle maker and cook for approximately 5 minutes

or until there is just a whisper of steam coming out of the waffle maker.

I then flipped them and closed the waffle maker and kept it for 2 minutes, to make them very crispy and golden.

Transfer to a plate or cooling rack and allow to cool for a couple of minutes before serving.

Serve with mayo, lemon or make a sandwich with them.

Nutritional information is based on the entire recipe - two chaffles.

297kcal, Total Carbs 4grams, Net Carbs 3grams, Fat 16grams, Protein 34grams, Fiber 1gram

Labels: Tuna, International Cuisine, Seafood/Fish, Keto, Chaffles, Main course, Fish Friday, Low Carb, Almond Flour, Cheddar Cheese, Single Serving

For Fish Friday this month we are sharing recipes with the theme "Fish From A Can".
Check some of the recipes made by our group

Food Lust People Love: Artichoke Tuna Bean Salad
Sneha’s Recipe: Keto Tuna Melt Chaffle
A Day in the Life on the Farm: Smoked Clam Dip
Karen’s Kitchen Stories: Spicy Salmon and Potato Croquettes
Palatable Pastime: Tuna Melt
Culinary Cam: Growing an Appreciation for Tinned and Jarred Fish + an Anchovy-Artichoke Egg Salad Recipe

2 comments

Kerala Style Surmai Fish Cutlets#FishFriday

In: Amuse Bouche, Appetizer, Cutlets

Crispy fish cutlets with traditional Indian flavors. Serve with a side of simple onion or tomato salad and watch your guests enjoy.. just sensational! These Kerala style cutlets are traditionally served as starters/appetizers.

Serves 4
Ingredients

500 Grams Surmai Fish
1 Teaspoon Ginger Garlic Paste
2 -3 Green Chillies - finely chopped
1 Medium Onion -finely chopped
¼ Teaspoon Garam masala
¼ Teaspoon Pepper powder
1 Medium Boiled Potato - grated
1 Egg - separated
1 Cup Bread Crumbs
Salt - to taste
1 Teaspoon Oil
Other Ingredients
Oil as required for frying

Method

Wash & clean the fish. Boil fish in one cup water(without salt). Drain and remove the bones / thorns from the fish and then
shred it, ensure that there are not thorns.

Heat oil in a pan & and sauté onion till translucent then add the ginger garlic paste. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 3 more minutes. Take off flame and cool then add the grated the boiled potatoes, egg yolk and mix well so that all ingredients are well mixed. Make equal size small balls. Flatten each ball to make cutlets.
Beat the egg white. Dip the fish balls in egg white & roll with bread crumbs.

Heat oil in a broad frying pan. Shallow them on one side till golden brown then flip them gently and fry till that side too is golden brown.

Serve with sliced tomatoes, lemon and a sprinkle of coriander leaves.
Labels: Fish, Cutlets, Appetizer, Amuse Bouche, Fish Friday, Surmai Fish

Today we are sharing favorite recipes for Steamed Fish:

Kerala Style Surmai Fish Cutlets from Sneha's Recipe
Ligurian Seafood Salad from A Day in the Life on the Farm
Nori-wrapped Ginger Soy Steamed Cod from Food Lust People Love
Sand Dabs en Papillote from Culinary Adventures with Camilla
Steamed Fish Tacos with Avocado Salsa from Palatable Pastime
Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
Steamed Salmon with Fennel from Karen's Kitchen Stories

2 comments

Khuboni/Khube Curry - East Indian#FishFriday

In: Curry, East Indian, Fish Friday

With various types of seashells found along the sea coast, most of them are eaten as food. The type of shells that I cooked is the small sea snails/ sea shells, we East Indians call them khuba/khube which are also known as pin shells since a pin is used to remove the flesh from the shell. These shells are got from the rocks in the sea, they generally cling to these rocks and usually found in the market during the monsoons. My sister in law got these for me, I have eaten these after many years. I love these khubas.

They are delicious to eat but tiresome to clean, they take a lot of time to clean. When I make this curry, I first enjoy eating the rice or hand bread/Appas, then clean all the khubas. Try this recipe and you will enjoy it.
How to clean shells and prepare for cooking.

Immerse the shells in a big pot water for 10 to 15 minutes to let the sand settle down. I put a pinch of potassium permanganate in the water, so that all dirt is removed completely, this is optional.
Now lift the khubas and immerse them in another pot of of water and like wise wash them well a three to four times in fresh water. When the water is clean and clear the khubas are ready to use, then transfer them into a big vessel.

Ingredients
Grind To Fine Paste
4 Dried Red Chillies
½ Teaspoon Cumin seeds
A Pinch Turmeric powder
1/3 Cup Fresh Grated Coconut
4 Whole Black Peppercorns
1 Teaspoon Tamarind
6 Cloves Garlic
Salt to taste
Other Ingredients
50 Khubas
1 Teaspoon Oil - optional

Method

Soak the chillies in hot water till they soften.
Grind all the given ingredients to fine paste.

Mix the oil and grounded paste well. Wash the mixer jar with water, add enough water to make thick consistency gravy. Add salt to taste.

Boil this till it comes to a boil. Cover with a lid and low flame let it simmer for 7 minutes. Taste for salt and sourness, add if necessary. Add the Khubas and bring it to a boil. Reduce the flame to low and cook it for 8 to 10 minutes. Switch off the flame.

Enjoy eating this with steamed rice or Hand Breads.

To clean them take a safety pin, flip open the covering and pull out the snail from the shell. Enjoy, this is super delicious!!

Labels: East Indian, Khubas , Pin Shells, Fish Friday, Seafood/Fish, Main Course, Curry, Healthy

Sustainable Seafood #FishFridayFoodies Event: February 18, 2022 Hosted by Camilla of Culinary Adventures with Camilla

Braised Cod with Potatoes and Onions by Karen’s Kitchen Stories
Broiled Asian-inspired Red Snapper Fillets by Food Lust People Love
Khuboni/Khube Curry - East Indian by Sneha’s Recipe
L'Uovo di Seppia by Culinary Adventures with Camilla
Pasta with Spiced Vegetables and Anchovies by A Day in the Life on the Farm

2 comments

White Hot & Sour Chicken & Prawns Soup#FishFriday

In: Appetizer, Bok Choy, Chicken

White Hot and Sour soup is a spicy and hot soup made with chicken, prawns and mixed vegetables. Super easy to make and takes 30 minutes from start to finish! It’s got that perfect hot and sour flavor that everyone will love.

Serves 2
Ingredients
500 Ml Chicken Stock
100 Grams Boneless Chicken Cubes
6 Big Prawns - chopped
½ Cup Chopped Cabbage
2 Tablespoons Tofu - tiny cubes
2 Tablespoons Diced Carrots
1 Green Chilly - finely chopped
1 Baby Bok Choy - chopped
1 Spring onion - white and green chopped
Salt to taste
½ Teaspoon White Pepper powder
1 Tablespoon Vinegar
1 Teaspoon Sugar - optional
1 Tablespoon Light Soy
1 Teaspoon Arrowroot powder/ Corn flour
½ Cup Water
1 Egg - beaten

Method

Heat a teaspoon of oil in a pot, sauté the chicken till it turns pink to white, add the stock and veggies bring it to a boil, reduce the flame and let it simmer for 5 minutes.

Then add all the seasoning and prawns till cook for 4 minutes thicken with corn flour paste and add beaten egg. Lastly add bok choy green and spring onions greens.

Serve hot, this is delicious and satiating.
Labels: Soup, Chinese, Bok Choy, Prawns, Chicken, Homemade, Stock, Healthy, Appetizer, Main course, Fish Friday, Seafood/Fish, Serves Two

Fish Friday Foodies - January 2022
Today we are sharing favorite recipes for Seafood Soups.

Cajun Crab Shrimp Corn Soup from Food Lust People Love
Lobster Wonton and Corn Chowder from Karen’s Kitchen Stories
Salmon Chowder from Making Miracles
Shrimp Fra Diavolo Soup from Palatable Pastime
Shrimp Ramen from A Day in the Life on the Farm
White Hot & Sour Chicken & Prawn Soup from Sneha’s Recipe

3 comments

Fried Surmai Fish With Surmai Chinchoni#FishFriday

In: Curry, East Indian, Fish Friday

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind. This is tangy and lightly spicy curry. This can be had with steamed rice or Hand Breads (Apas) -East Indian.

I had purchased a small seer/surmai fish, cut two slices of the fish for frying and remaining used to make a curry.
Serves 2
Ingredients
3 -4 Pieces Seer Fish / Surmai
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala Paste
8 - 9 Dried Red Kashmiri chillies
5 Big Cloves Garlic - roughly chopped
1 Teaspoon Heaped Cumin seeds
1/2 Teaspoon Turmeric powder
2 Teaspoons Rice - washed
For the Fried Fish
2 Slices Seer Fish / Surmai
2 Tablespoons Of The above ground masala
Salt to taste
1 Tablespoon Lemon juice

Oil as required for frying
Method
Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water, or as required.

Wash fish and set aside to drain.

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes.

Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 7 - 8 minutes or until the fish is cooked. Serve hot with steamed rice and the fried fish.

For the Fried Fish

Wash and pat dry the slices of fish and then mix the salt and lemon juice to the ground masala. Apply this well to the fish and keep it aside for 15 minutes. Then fry it in a cast iron pan with a tablespoon or two of oil, till done on both sides.

Labels: Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Seer Fish , Surmai

Fish Friday Foodies - November 2021
Today we are sharing favorite recipes for Seasonal Fish and Seafood.

A Day in the Life on the Farm: Bay Scallop Chowder
Sneha’s Recipe: Fried Surmai Fish With Surmai Chinchoni
Palatable Pastime: Pan Fried Oysters
Culinary Adventures with Camilla: Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish
Karen’s Kitchen Stories: Stir-Fried Scallops and Broccoli

2 comments

Salmon Burger With Cocktail Sauce#FishFriday

In: Burger, Cocktail, Fish Friday

I am big fan of fish burger, love the McDonald's Filet O Fish. When we visited Ice Land I ordered a big fat salmon fish burger. I went to take a bite the fish filet just slides from the bun to the ground ( can't forget the incident), I cried, but ordered a another one and enjoyed having it.😂

Making this salmon fish burger was a real pleasure. This is a perfect and filling meal for one. It's so satisfying to have a crispy fat fish burger, freshly made with fresh ingredients.

Serves One
Ingredients
150 Grams Boneless & Skinless Salmon - cut into small cubes
1 Tablespoon Mayonnaise
1 Green Chilly - minced
A few drops of Lemon Juice
1 Tablespoon Fresh Bread Crumbs
1 Teaspoon Chopped Flat Parsley
1 Teaspoon Chopped Coriander leaves
¼ Teaspoon Dijon Mustard
1 Tablespoon Scallions- only white part - finely chopped
A Dash Black Pepper powder
A Dash Paprika powder
1 Small Clove Garlic - finely chopped
Sea Salt to taste
For the coating
Rice Flour or Corn Flour - I used rice flour
Panko Breadcrumbs as required
1 Small Egg - lightly beaten
Oil as required for frying
For the Cocktail Sauce
2 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce
A Dash Lemon juice
1 Teaspoon Chopped Coriander leaves or Parsley
1 Teaspoon Finely Chopped Gherkins/Pickled Cucumber
1 Teaspoon Finely Chopped Dill Leaves
2 Leaves Romaine Lettuce
Sliced Tomato and Cucumber
Method

In a chopper add the onion, parsley, coriander leaves, green chilly, salt,, paprika and pepper powder, mayonnaise and bread crumbs, salmon cubes and pulse it two or three times ( the salmon should be in tiny cubes). Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the fridge.

Remove from fridge and form into patty. Roll in rice flour and keep this in the freezer for 15 minutes only.
Heat a non-stick pan/skillet with oil.
Beat an egg lightly add a pinch of salt.
In a plate spread the panko bread crumbs. Keep aside .
Take the cake out from the freezer.

Dip the cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides, frying for about 3 to 4 minutes on each side, adjusting the heat if necessary. Turn and cook until the other side is browned, Transfer to a paper towel-lined plate to drain the excess oil.
For the sauce
Mix all ingredients well sauce is ready. Keep this in the refrigerator to chill.

Arrange the buns, cut-side up, on a grill pan an toast them well for about one to two minutes. Apply cocktail sauce on both sides.

Arrange the lettuce leaves, tomato slices. Then salmon patty on the bun; top with sauce, pickled gherkins and romaine lettuce,

sliced tomato and cucumber, with a sliced of cheddar cheese and some more sauce.

Enjoy!!

Labels: Burger, Salmon, Seafood/Fish, Homemade Pickled Gherkins, Cocktail, Sauce, Fish Friday, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month is Salmon and our host of the month is Sue of Palatable Pastime.

Chili Glazed Salmon from Karen’s Kitchen Stories
Creamy Garlic Butter Salmon from Making Miracles
Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
Salmon with Lemon Caper Butter from Palatable Pastime
Savory Craquelin Roast Salmon from Food Lust People Love
Smoked Salmon Pasta from A Day in the Life on the Farm

4 comments

Air Fryer Whole Mackerel Fish Roast#FishFriday

In: Air Fryer, Banana Leaf, Fish Friday

This is recipe is a Kerala delectable mackerel fish roast in banana leaf wrap . It's spicy but delicious and it pairs best with hot steamed rice. This fish recipe is popularly known as fish pollichath.

Ingredients
1 Whole Mackerel - make slits
Coconut oil or Vegetable oil as required
Banana leaf's as required
For Fish Marination
¼ Teaspoon Turmeric powder - quarter tsp
½ Teaspoon Chili powder - half tsp
1 Teaspoon Vinegar / Lemon juice
¼ Teaspoon Level Sea Salt
For The Masala
1 Large Tomato - sliced
1 Teaspoon Garlic - mashed
1 Teaspoon Kashmir Chilly powder
¼ Teaspoon Turmeric powder
¼ Teaspoon Salt
¼ Teaspoon Garam Masala powder
Other Ingredients
3 - 4 Kaffir Lime Leaves
1 Lemon - cut into thin slices

Method

Clean and wash the fish well , then pat dry it well. Give slits in fish and marinate the fish with all the ingredients given under 'for fish marination'. Keep refrigerated for 1 hour (do not skip this).
Meanwhile let's make the masala
Heat a kadai with a tablespoon oil. Add the tomato slices, salt and sauté well. Cover and cook over a medium flame until mushy. Add mashed garlic and stir well until raw smell of garlic disappears. Then add chilly, garam masala powder and turmeric powder. Combine well. To this add half a cup of water and let it cook until oil separates. Switch off the flame.

Heat oil in a pan for shallow frying. Fry the marinated fish until both sides for a minute on each side. Be careful, do not fry the fish until crispy. Transfer to a plate.
Now take a banana leaf and slightly heat the banana leaf. This helps to fold the leaf without breaking.