Curry Fried Fish

Ingredients

• Tuna

  Fish, fresh, yellowfin, raw

  32 oz or 907g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Curry powder

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Lemon zest

  1 tsp or 2g

• Coconut oil

  1 tbsp or 14g

• Coconut meat

  Nuts, dried (desiccated), sweetened, shredded

  1 cup, shredded or 93g

Directions

1. Dry fish with a towel. Pour (or spoon) coconut oil into deep fryer, heat to 350 degrees. Watch the fill line! We have a small version so it doesn’t take much – you can also strain and save your used oil in the freezer for next time. Alternatively, preheat 3/4? of oil in a cast iron skillet to 350 degrees over high heat. Scramble egg yolks in a bowl. Whisk together the coconut and spices until well combined in a separate bowl. Coat both sides of filets with egg, then coat with the coconut mixture. Deep fry fish about five minutes until fully cooked and golden brown, transfer to towel or napkin lined plate; if pan frying, flip after 4 minutes and cook four minutes more. Serve with sauce of choice – a garlic aioli or tartar sauce with homemade mayo is recommended!

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