Name: Yellowtail scad fish-fry with cucumber and iceberg salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Kashmiri chilli powder (see note); 1 tbsp semolina; 1 tsp fish masala powder (see note); 2 tsp ground coriander; ½ tsp ground turmeric; ½ tsp finely ground black pepper; 8 whole yellowtail scad or sardines, cleaned; 40 gm coconut oil; 2 sprigs curry leaves; To serve: naan and lime wedges (optional); Cucumber and iceberg salad; 2 Lebanese cucumbers, coarsely chopped; 1 apple cucumber, peeled, coarsely chopped; ½ iceberg lettuce, cut into thin wedges; ½ cup (loosely packed) coriander, torn; 2 spring onions, thinly sliced; 1 tsp cumin seeds; Juice of 2 limes; 1½ tbsp grapeseed oil

Yellowtail scad fish-fry with cucumber and iceberg salad

Australian Gourmet Traveller recipe for yellowtail scad fish-fry with cucumber and iceberg salad.

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

We’ve taken inspiration from the many versions of the fish-fry that are so popular in southern India, particularly Kerala. Yellowtail scads are little beauties, with lovely oily flesh that goes perfectly with the spices rubbed into the flesh here. If they’re unavailable use sardines or mackerel; you may need to adjust the cooking times. Add a crisp lettuce salad to make this a summer favourite.

Ingredients

2 tbsp Kashmiri chilli powder (see note)

1 tbsp semolina

1 tsp fish masala powder (see note)

2 tsp ground coriander

½ tsp ground turmeric

½ tsp finely ground black pepper

8 whole yellowtail scad or sardines, cleaned

40 gm coconut oil

2 sprigs curry leaves

To serve: naan and lime wedges (optional)

Cucumber and iceberg salad

2 Lebanese cucumbers, coarsely chopped

1 apple cucumber, peeled, coarsely chopped

½ iceberg lettuce, cut into thin wedges

½ cup (loosely packed) coriander, torn

2 spring onions, thinly sliced

1 tsp cumin seeds

Juice of 2 limes

1½ tbsp grapeseed oil

Method

Main

1.Combine chilli, semolina, fish masala powder, coriander, turmeric and pepper in a small bowl, and season to taste. Rub into fish and set aside.

2.For cucumber and iceberg salad, combine cucumber, iceberg, coriander and spring onions in a bowl. Dry-roast cumin seeds in a small frying pan until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush, transfer to a bowl and whisk in lime juice and oil, season to taste and toss with cucumber mix.

3.Heat coconut oil in a large, deep-sided frying pan, add some curry leaves, then fry fish in batches, turning once, until golden and crisp (3-5 minutes). Wipe out pan with absorbent paper and repeat with remaining fish and curry leaves. Serve hot with cucumber and iceberg salad and lime wedges.

Drink Suggestion: Pale, dry rosé. Drink suggestion by Max Allen
Notes

Styling by Alice Storey

Profile Claire Delmar

Ingredients

Method

Main

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