Spicy Fish With Coriander Yoghurt
4 firm white fish fillets
60ml coconut or regular milk
40g plain flour
2 tspns ground cumin
2 tspns ground coriander
2 tspns ground sweet paprika
1 tspn ground tumeric
pinch of salt
baby rocket leaves
200g natural yoghurt
2 tblspns drained finely chopped capers
a clove garlic, crushed
1/3 cup coriander, finely chopped
pinch of salt
Preparation time: 30 minutes
To make the coriander yoghurt, combine the yoghurt, capers, garlic and coriander in a medium bowl. Taste and season with salt. Cover with plastic wrap and place in the fridge until required.
Place 1 fish fillet, skin-side down, on a clean work surface. Holding the tail end of the fillet, use a sharp filleting knife to make a small incision between the flesh and the skin near the tail end. Holding the knife at a 45-degree angle to the skin, gently pull the skin so the blade cuts the flesh from the skin. Discard skin. Repeat with remaining fillets. Cut fillets lengthways into 3 equal pieces. Cut each piece into 10cm lengths (you should have about 24 pieces of fish).
Crack eggs into a bowl. Add milk and whisk until combined. Place breadcrumbs in a separate bowl. Combine flour, cumin, coriander, paprika and turmeric in another bowl. Season with salt.
Place a few pieces of fish in the flour mixture and toss to coat. Shake off any excess. Dip in egg and drain off excess. Place in breadcrumbs and toss to coat. Transfer to a tray. Repeat with remaining fish, flour mixture, egg and breadcrumbs.
Add enough oil to a wok to reach a depth of 10cm. Heat to 180°C over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add one-third of the fish and deep-fry for 3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining fish, reheating oil between batches.
Arrange fish on a serving patter. Serve immediately with rocket, lemon wedges and coriander yoghurt.