About Me

My photo
I am Lorna. I live in Singapore. I enjoy cooking. There are many types of creole cooking originating from Lousiana, Mauritius, Seychelles, Sierra Leone to name a few. The Wikipedia encyclopedia describe the word creole as to originate from the spanish word criollo refering to a blend or mixture. Hence creole cooking is a blend of cooking from different part of the world. Depending which part of the world has the most influence resulted in a cuisine that is unique. I prefer Seychelles cooking because of its unique blend of french, indian, chinese and english cooking adapted to the types of spices, vegetation and availability of food found locally. And because fishes are abundant, they are featured a lot in the recipes. I also think that the recipes are simpler and less elaborate to prepare, the ingredients required are not difficult to find. Hence I dedicate my blog to creole cuisine, the type found in the Seychelles.My email address is lfptong@gmail.com

Friday, March 6, 2009

Fried fish

Ingredients

  • Any type of fish. If large you will need to cut into pieces.
  • Salt and pepper
  • pinch of tumeric
  • Oil for frying

Method

  1. Clean fish and drain well. If are in a hurry you can wipe it dry with kitchen towels.
  2. Make one or 2 slits on each side of fish. If the fish is large you will need to cut it in two to four pieces.
  3. Season with salt and pepper and tumeric.
  4. Heat oil in frying pan. When hot add fish to the hot oil and fry using high flame until golden and crispy.
  5. Serve hot with rice and zachard.

Note This is a simple but satisfying dish, very tasty.

Posted by at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)