Drunken Weapon: Wine
Ingredients
10 - 12 Boneless fish (i use surmai/ basa) flattened pieces - size could be upto 5x5 inches
Oil (vegetable or fish)
For Batter
2 cups Flour (all-purpose)
1 cup Corn Flour
1 pinch Chili powder
1 tsp pepper
1 tsp salt
For Sauce
2 tbsp butter (any butter)
1 tbsp tiny chopped garlic
1/2 cup small chopped onions
2 green chili for garnish
Please Note: You can use less of chili and spice depending on your spice levels
Method
Wash and dry fish and add 2 tbsps of white wine to the fish. Leave aside. After 15 minutes, dab each piece well to get it ready for coating and frying.
Mix all ingredients under the batter list well. Coat each fish piece with a moderate amount of the batter mix. On stand by, keep a large frying pan (i use a cheenchatti/ kadhai) with enough oil for deep frying.
You will notice the oil heating up gradually, if you have a cooking thermometer it should be hot enough at 350-375 degrees F.
After inserting the coated pieces of fish one-by-one in the hot oil, make sure the stove is on medium to low flame. The idea is to cook the fish perfectly and to let it get a golden brown colour.
For sauce, in another flat pan, on medium-low flame, add 1tbsp butter. Once it's sizzling, add the chopped onions, wait for them to turn light brown and add salt, now add the garlic, and wait for them to change colour. Add a tsp of cornflour and mix them all well together to get an even thickish consistency. Keeping all this on low flame, add the red chili, green chilies and pepper. Once this has also mixed well, add half cup of white wine. Keep stirring. Finally add the second tbsp of butter.
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