Kerala sea bass fish fry with saffron potatoes - Sea Bass is such a great fish to pair wine. It’s extremely quick and easy to prepare.



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Kerala sea bass fry – Sea Bass is such a great fish to pair wine to as it is ‘meaty’ enough to hold its own. I love the rich, buttery flavor of sea bass. When it’s cooked right it has that melt-in-your-mouth quality. The accompanying spices in this dish are what I’m interested in paring to though as the lemon, and garlic are both complementary yet stronger flavours than the fish.

Wine pairing with sea bass fry:

I’ve chosen the Charly Nicolle Petit Chablis because of its light, fresh texture to match the weight of the food. Notes of citrus peel and white flowers mingle with the lemon and garlic beautifully and the racy finish is a perfect match to the accompanying saffron potatoes. Overall a delightful spring-time mouthful.


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What to serve with sea bass fry?

Saffron potatoes are a spectacularly colored dish that will brighten up this meal. Their exotic flavour makes a nice change from the usual plain potatoes, but saffron is an expensive spice, therefore it’s a dish to be enjoyed sparingly. With just a handful of ingredients, this recipe tastes like it was made in a fancy restaurant. It’s extremely quick and easy to prepare so it makes a wonderful weeknight meal.  So, the next time you really want to impress someone with dinner, try this recipe!



Saffron Garlic Potatoes

  • Preparation time: 15 min
  • cooking time: 20 min

Ingredients for saffron garlic potatoes

  • Butter – 4 tablespoons
  • Thinly sliced garlic cloves – 2 tablespoons
  • 1 shallot, peeled and thinly sliced
  • Saffron- 1/4 teaspoon
  • potatoes – 3 Medium
  • cups water – 1 1/2
  • salt – to taste
  • 1 tablespoon chopped parsley leaves, for garnish

Method to cook saffron potatoes.

  1. Cook the potatoes with salt in required water, strain and keep aside.
  2. Melt the butter in a large saucepan over medium heat.
  3. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden.
  4. Put the saffron, stir and cook an additional minute.
  5. Add the cooked potatoes and toss to coat. Reduce the heat to low, stir and simmer for 5 to 10 minutes, Stir in parsley.
  6. Transfer the potatoes serving bowl.

Kerala seabass Fish Fry

Ingredients to prepare sea bass fish fry:

  • Sea bass fillets: 5-6
  • Ginger- Garlic paste: 2 tbsp
  • Red Chilli Powder: 2 tbsp Turmeric Powder: 1/4 tsp
  • Black Pepper Powder: 1 tsp
  • Lemon juice: 1/2 tsp
  • Coconut Oil/Vegetable oil as required (coconut oil preferred)
  • Curry leaves : 1 sprig
  • Salt to taste

Method to prepare sea bass fish fry

  1. Clean and pat dry the cleaned fish using a kitchen tissue.
  2. Make shallow cut marks about 1 inch apart on both sides of large pieces to make sure the marinade seeps through.
  3. Make a fine paste of all ingredients using either oil or bit of water. Apply the masala paste on the fish pieces one by one.
  4. Keep the marinated fish pieces for 1/2 hour to 1 hour in refrigerator.
  5. Pour required coconut oil (it will enhance the authentic taste) and when it’s hot tilt the pan in such a way that oil gets spread evenly in the pan.
  6. Shallow fry the fish on medium heat with curry leaves; close it with a lid to avoid any spluttering out due to the moisture content on the fish and the marinade.
  7. Flip the fish pieces carefully after 2-3 mins.
  8. Pour little bit of oil over all the fish pieces and reduce the flame to low and fry for another 5 minutes.
  9. Once crisp and cooked, remove from heat.

Serve hot with saffron potatoes and enjoy!

√   Note: Add just add enough oil to shallow fry.

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Regards,
Sumith.

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Kerala sea bass fish fry with saffron potatoes
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5 from 1 vote

Kerala sea bass fish fry with saffron potatoes

Kerala sea bass fish fry with saffron potatoes – Sea Bass is such a great fish to pair wine. It’s extremely quick and easy to prepare.



Course Main Course
Cuisine Fusion, Indian, South Indian
Keyword Kerala sea bass fish fry, saffron potatoes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3
Calories 2128kcal
Author Sumith Babu

Ingredients

Ingredients for saffron potatoes

  • 3 potatoes
  • 4 tbsp butter
  • 2 clove garlic chopped
  • 2 shallots Indian small onions (sliced)
  • 1/4 tsp saffron
  • water enough to boil
  • 1 tbsp fresh coriander leaves chopped (for garnish)

Ingredients to prepare Kerala sea bass fish fry

  • 6 sea bass fillet
  • 2 tbsp ginger and garlic paste
  • 2 tbsp red chilli powder
  • 1/4 tbsp turmeric powder
  • 1 tsp black pepper powder
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil
  • 1 sprig curry leaves
  • salt to taste

Instructions

Instructions to make saffron potatoes

  • Cook the potatoes with salt in required water, strain and keep aside



  • Melt the butter in a large saucepan over medium heat. Add the garlic and shallot and cook, stirring often, until the garlic begins to turn golden. 



  • Add the saffron, stir and cook an additional minute



  •  Add the cooked potatoes and toss to coat. 



  • Reduce the heat to low, stir and simmer for 5 to 10 minutes, Stir in parsley. Transfer the potatoes to a serving bowl.



Method to prepare Kerala sea bass fish fry

  • Clean and pat dry the cleaned fish using a kitchen tissue.



  • Make shallow cut marks about 1 inch apart on both sides of large pieces to make sure the marinade seeps through.



  • Make a fine paste of all ingredients using either oil or bit of water. Apply the masala paste on the fish pieces one by one.



  • Keep the marinated fish pieces for 1/2 hour to 1 hour in refrigerator.



  • Pour required coconut oil (it will enhance the authentic taste) and when it’s hot tilt the pan in such a way that oil gets spread evenly in the pan.



  • Shallow fry the fish on medium heat with curry leaves; close it with a lid to avoid any spluttering out due to the moisture content on the fish and the marinade.



  •  Flip the fish pieces carefully after 2-3 mins.



  • Pour little bit of oil over all the fish pieces and reduce the flame to low and fry for another 5 minutes. Once crisp and cooked, remove from heat. Serve hot with saffron potatoes and enjoy!



Nutrition

Calories: 2128kcal | Carbohydrates: 34g | Protein: 326g | Fat: 68g | Saturated Fat: 27g | Cholesterol: 1480mg | Sodium: 1490mg | Potassium: 5682mg | Fiber: 8g | Sugar: 2g | Vitamin A: 3693IU | Vitamin C: 42mg | Vitamin E: 2mg | Calcium: 372mg | Iron: 24mg
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