Mark Bittmans Crunchy Curried Fish Recipes

CRUNCHY CURRIED SHRIMP OR FISH

Steps:

• Preheat the oven to 200°F. Toss the shrimp or fish with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the fish.
• Put at least 1/8 inch of oil in a large nonstick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
• When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.
• A more fiery version, though you can keep the chiles to a minimum; the onions alone make it interesting: Steps 1 and 2 remain the same. In step 3, transfer the shrimp or fish to a plate after browning quickly, about 2 minutes per side. Pour out all but 2 tablespoons of the oil, then add 3 large onions, sliced and separated into rings, another tablespoon curry powder or garam masala, and 3 stemmed, seeded, and minced fresh or dried chiles (or to taste). Cook over medium-high heat, stirring occasionally and adjusting the heat so the onions cook as quickly as possible without burning, until the onion has wilted and browned, at least 10 minutes. Add a cup of water, bring to a boil, and return the fish to the skillet. Cook at a gentle simmer until the fish is done, another 5 minutes or so. Serve over white rice.

ROASTED COD AND POTATOES

Steps:

• Heat oven to 400 degrees. Peel potatoes, and cut them into slices about 1/8-inch thick (a mandoline comes in handy here). Toss the potatoes in an 8-by-12-inch or similar size baking pan with 4 tablespoons of the oil or butter. Season the potatoes liberally, spread them evenly and place the pan in the oven.
• Cook for about 40 minutes, checking once or twice, until the potatoes are tender when pierced with a thin-bladed knife and have begun to brown on top. Remove the potatoes from the oven. Turn on the broiler, and adjust the rack so that it is 4 to 6 inches from the heat source.
• Top the potatoes with the fish, drizzle with the remaining oil or butter and sprinkle with some more salt and pepper. Broil until the fish is done, 6 to 10 minutes, depending on its thickness (a thin-bladed knife will pass through it easily). If at any point the top of the potatoes begins to burn, move the pan a couple of inches farther away from the heat source.

CRUNCHY CURRIED SHRIMP OR FISH

Steps:

• 1. Preheat the oven to 200 degrees.
• 2. Toss the shrimp or fish with the vinegar. Combine the salt, pepper, tumeric, curry powder, and cayenne, if using, and rub this mixture into the fish.
• 3. Put at least 1/8 inch of oil in a large nonstick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
• 4. When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook.
• 5. Serve with the lime, garnish with the cilantro.