Crispy Fried Fish with Spicy Shrimp and Boiled Egg Delight
Dive into a culinary adventure with this delightful plate featuring a crispy fried fish, succulent fried shrimp, and a perfectly fried boiled egg. This dish offers a wonderful combination of textures and flavors, making it a crowd-pleaser perfect for a family dinner or an exciting lunch.
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Ingredients
🐟 1 whole fish, cleaned and scaled
🍤 200g large shrimp, peeled and deveined
🥚 3 boiled eggs
🌾 1 cup all-purpose flour
🍞 1 cup breadcrumbs
🌶️ 1 teaspoon chili powder
🧄 1 teaspoon garlic powder
🧂 1 teaspoon salt
🍋 1 lemon, juiced
🧈 1 tablespoon butter
🫒 1 cup vegetable oil for frying
🌿 2 tablespoons chopped parsley
Instructions
1- Preparation:
- Start by squeezing the lemon juice over the cleaned fish and shrimp. Let it marinate for about 10 minutes to enhance the flavor.
2- Coating Mixture:
- In a mixing bowl, combine the all-purpose flour, breadcrumbs, chili powder, garlic powder, and salt. Mix well to create the coating mixture.
3- Frying Eggs:
- Carefully peel the boiled eggs. Heat a small amount of butter in a pan over medium heat and gently fry the boiled eggs until they are golden brown all around. Set them aside.
4- Frying Fish:
- Heat the vegetable oil in a deep frying pan over medium-high heat. Dredge the marinated fish in the coating mixture, ensuring it's well-covered. Fry the fish until crispy and golden, about 4-5 minutes on each side. Remove and drain on paper towels.
5- Frying Shrimp:
- In the same oil, fry the shrimp for about 2-3 minutes until they are pink, crispy, and fully cooked. Drain them on paper towels.
6- Serving:
- Arrange the fried fish, shrimp, and eggs on a serving plate. Garnish with chopped parsley for a fresh and vibrant touch. Serve immediately with lemon wedges on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Equipment: Deep frying pan, Mixing bowl, Tongs, Paper towels
Cooking Tips:
- Ensure the oil is at the right temperature before frying by testing with a small piece of batter; it should sizzle immediately.
- Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
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