Cajun Fried Chicken Fingers

Today is a nice cold, rainy day and you always feel like eating something hot and deep fried. I usually try to avoid deep frying as much as possible, but sometimes it does not hurt. :-)

Anush also likes fried chicken, lately I am trying to avoid buying chicken nuggets from McD, because I feel they don't use fresh oil every time for their frying. So thought of making it for him at home. I used Cajun spice, and don't need to add anything else to it.

Ingredients:

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1 lb Chicken tenderloin strips

1 tbsp Cajun Spice/ seasoning

2 Egg

1/4 cup All Purpose Flour

1/2 Bread Crumbs ( I used combination of whole wheat and panko bread crumbs)

Oil of frying.

Method:

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1. In a plate keep the chicken strips and with paper towel, wipe off excess water out of the chicken.

2. Take three wide bowls or plates and in first plate keep the all purpose flour, in the second plate beat eggs, and in the third plate keep the bread crumbs.

3. Mix half of the Cajun seasoning to the all purpose flour and rest to the bread crumbs so that you can season the chicken properly.

4. Heat oil in meantime so about 350F.

5. Take each chicken strips with a fork, so that you need not mess up your hands, else you can use your hands too. Coat the chicken strips one by one in the all purpose flour first, shake off the excess, then dip into the eggs, then coat it fully with the bread crumbs and then when the oil is hot add it to the add gently and deep fry for about 3-4 mins both sides or until golden brown.

6. Repeat these steps for all the chicken strips. Make sure that you don't over crowd the pan, else the chicken will not cook properly.

7. Serve this with any choice of dipping sauce or ketchup.

Sending this recipe to the Event " Serve It - Grilled" hosted by Oh Taste n See and Krithi's Kitchen

Pan Fried Tilapia

We love fish. Shoj as he is from Kerala (southern coastal area), I can say he lives on fish and same with Anush too. He loves to eat fish all the time and anytime. :-) I too love fish and the best is when it's fired with all Indian masalas which make it spicy. I love my mom's masala which is simple and yet very spicy and is best for fish fry. I always pan fry with less oil, which makes it more crispy and healthy as it takes very less oil. So I don't like deep fried fish because it takes more oil and unhealthy, though may be it's tasty but never can be healthy.

Ingredients:

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2 Tilapia fillets (whole or cut into cubes)

1 tsp Red Chili powder

1 tsp Turmeric powder

1 1/2 tsp Cumin powder

1 1/2 tsp Black pepper powder

1/2 tsp Ginger-garlic paste

salt to taste

1 tsp Olive Oil

Method:

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1. Clean and wash the fish fillet in cold water and drain all the excess water.

2. Marinate fish with all the ingredients except the oil for about 5 mins.

3. In a saute pan add oil and spread it around the pan and when it's hot place the fish and cook/fry it for about 3-4 mins each side.

4. Serve this hot as a side for any dish for any meal.

Sending this recipe to the Event " Serve It - Grilled" hosted by Oh Taste n See and Krithi's Kitchen

Salmon in Basil Blanket Bites

I love salmon and Anush cannot wait to eat. I didn't make it for a week long and he was so excited about it and didn't want to wait until cooked. It was really hard for me to explain him. :-( I bought basil last nite and when checked it today, some leaves started to change color already, so wanted to make recipe out of it, as it would spoil if I wait more. So I thought of this idea. Since the basil and salmon are so flavorful by itself, I did not season it much, as if I did, I would have over power the herb and the fish flavors, so just added some salt and pepper and lemon juice.


Ingredients:
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1 Salmon fillet (1/2 lb or more)
12 big Fresh Basil Leaves washed and wiped clean
Salt and Pepper to taste
1 tsp Olive Oil
12 tooth picks
Grated Parmesan Cheese to sprinkle on top and some for binding.


Method:
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1. Place all the basil leaves on a plate.
2. Wash and cut the salmon fillet into bit size cubes (12 cubes).

 

3.  Place each salmon cubes in the middle of each leaf, drizzle olive oil over the top, sprinkle salt and pepper and add a big pinch of parrmesan cheese over the top of the fish.
4. Fold each leaf over the fish from both ends.

5. Heat a skillet and place the fish basil blankets one bye one folded side down and cook it on medium high heat for about 3-4 mins or until the basil leaf gets a char and is crispy.

6. Flip carefully to cook the other side and prick with a tooth pick to keep the leaf in place and cook the other side for more 3-4 mins.
7. Serve this as a appetizer mini bites. This recipe was so simple, tasty, juicy and very flavorful.


Sending this recipe to Reva for the Event: "Herbs and Flowers: Basil" and Kushi - A Girl's Diary - Event Name: "What's On Your Kebab Platter?"

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