MORTAR AND PESTLE AMAZON RECIPES

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FRIED FISH WITH PIRI-PIRI SAUCE RECIPE | BON APPéTIT



Fried Fish With Piri-Piri Sauce Recipe | Bon Appétit image

When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?

Provided by Torrey Peters

Yield 4 servings

Number Of Ingredients 26

1 Tbsp. vegetable oil
1 large red bell pepper, ribs and seeds removed, cut into 1" pieces
1 large shallot, coarsely chopped
2 garlic cloves, coarsely chopped
1 habanero chile, halved
1 1" piece ginger, peeled, coarsely chopped
1 Tbsp. (or more) distilled white vinegar
1 tsp. dried thyme
1 tsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
2 tsp. cumin seeds
1 tsp. fenugreek seeds
2 Tbsp. garlic powder
1 Tbsp. paprika
1 Tbsp. sugar
1 tsp. ground turmeric
1 tsp. MSG (optional)
4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, plus more
2 Tbsp. distilled white vinegar
2 1½–2-lb. head-on whole fish (such as tilapia, porgy, or black sea bass), cleaned
½ cup rice flour
4 cups vegetable oil
Lime wedges (for serving)
A spice mill or a mortar and pestle

Steps:

  • Heat oil in a large skillet over medium. Cook bell pepper, shallot, garlic, chile, and ginger, stirring occasionally, until softened and golden brown in spots, 5–8 minutes. Transfer to a blender. Add vinegar, dried thyme, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; purée until smooth. Season sauce with more vinegar and/or salt if needed. Transfer to a small bowl.
  • Grind coriander, fennel, cumin, and fenugreek seeds in a spice mill or with a mortar and pestle to a fine powder (it won’t be as fine with mortar and pestle); transfer to a small bowl. Mix in garlic powder, paprika, sugar, turmeric, MSG (if using), and 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, then stir in vinegar to make a paste.
  • Place fish on a cutting board; pat dry. Using a knife, make slashes crosswise every 2" along body of fish, cutting all the way down to the bones. Turn over and repeat on other side. Season fish all over with salt, including inside cavity and slashes. Rub spice paste over fish, tucking some into slashes. Pour rice flour onto a rimmed baking sheet. Coat fish evenly in rice flour, shaking off any excess.
  • Heat oil in a large wok or cast-iron skillet over medium-high until an instant-read thermometer registers 365°. Grip a fish by the tail and carefully lower, head first, into wok, making sure to lay it down away from you and releasing gently. Fry until cooked through and skin is deeply browned and crisp, about 4 minutes per side (use tongs and a fish spatula to turn). Transfer to a wire rack. Repeat with second fish. Sprinkle lightly with salt.
  • Serve fish with sauce and lime wedges.

COPYCAT MONTREAL STEAK SEASONING — LET'S DISH RECIPES



Copycat Montreal Steak Seasoning — Let's Dish Recipes image

Make your favorite steak seasoning at home. Perfect for grilling beef, chicken and pork, or for seasoning potatoes and vegetables.

Provided by Danelle

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 1

Number Of Ingredients 9

2 tablespoons peppercorns
1 tablespoon paprika
1 tablespoon coarse salt
1 tablespoon dried garlic or granulated garlic
1 tablespoon dill seed
1 tablespoon red pepper flakes
1 tablespoon onion powder
2 teaspoons coriander seeds
2 teaspoons mustard seeds

Steps:

  • Combine all spices and grind with a mortar and pestle or spice grinder. Or, place the spices in a zip top bag and crush with a rolling pin or heavy skillet.
  • Store in an airtight container at room temperature.

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