2 cups buttermilk 2 Tablespoons ginger, minced 3 Tablespoons orange zest Salt and fresh ground pepper 6 firm white fish filets 1-1/2 cups gf flour 3 teaspoons curry powder 1/2 teaspoon ground ginger 1/4 teaspoon hot red pepper flakes Peanut oil for frying
Combine buttermilk, ginger, orange zest in a shallow dish and blend well. Add fish filets, turning to coat and marinate in the refrigerator for about 2 hours. In a deep dish, combine flour, curry powder and hot pepper flakes and blend well. Remove fish from marinade and sprinkle generously with salt and pepper. Place in the flour mixture and turn to coat all pieces. Heat a large heavy skillet over medium-high heat and add about 1/2" oil. When hot, add fish filets and fry until nicely browned, about 3-4 minutes, then turn and repeat on other side. Transfer filets to a paper towel lined plate and serve immediately.
This recipe is great served with chutney. Try our Mango Chutney in the Recipe Archives under ’Sauces & Marinades & Salsas’.