Tandoor Fish Fillet

This is a variation of the popular tandoori chicken dish, popular all over the world. Obviously, it was not done in a tandoor oven, instead, it was fried to get the desired texture. As fish cooks quickly and a domestic oven / grill is not hot enough, frying it is the quickest was of cooking without damaging the texture. A grill or oven would overcook the fish.

I did not make the marinade myself .. just bought a packet of tandoori mix, then added natural yogurt, oil and lemon juice. In the mixture, I added white fish (pollock) fillets. It is important that the the fish used is of the firm type or it could break apart during the cooking process.





Prior to frying, I sprinkle one side with flour, then fry that side first.


While frying, I sprinkle flour on the other side. You would only fry each side once. The flour gives the surface a subtle crunch and enhances the charred effect. In this case, I had overdone it a bit!



In any case, I thought it looked alright, served with pilau rice (I used an instant mix here!)