We found these at the local fish market – these tiny fish whose name in English we are unaware of (incidentally if any of you do know the name, please enlighten ).
The boy believes this is what his people call kaski mas & google says this maybe what the Italians call Bagiggi. And I definitely know my grandmom dries or fries them at our place.
Either way, we had fun making fritters out of these tiny little things.
What We Used:Tiny fish – 1/2 lbs Finely diced onions – 1/2 an onion Finely diced garlic – 4 cloves Finely diced ginger – 1/4 tsp Finely diced green chilli – 3 small ones
Red Chilli Powder – 1/2 tsp Turmeric Powder – 1/2 tsp Salt & Powder – according to taste Flour – 1/2 a cup or enough to cover the entire fish Corn starch – 1 tsp
Lemon – 1
Frying Pan Cutting Board
How We Did It:
How We Did It:
- Place the entire batch of fish on a cutting board and chop roughly. The idea is to cut the fish into smaller pieces so that they can be mixed and fried easier.
- Heat the olive oil in the frying pan over medium heat (pour just enough oil to cover the surface of the frying pan as we aren’t going for deep fried fritters).
- In the bowl, combine all the ingredients. Adjust the flour to ensure that everything sticks well together.
- Once the oil has heated, drop by spoonfuls on to the pan.
- Flip to the other side and let cool over a paper towel covered plate.
- We squeezed a bit of lemon over it and enjoyed it for an afternoon snack.
Use minimal spices, fry an individual fritter first, eat to see if the spice combination is to your taste & adjust accordingly. We had finished making a whole batch till it dawned on us that there wasn’t enough salt .