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CHETTINAD FISH FRY , ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS & HOLLANDAISE SAUCE
Course side dish
Cuisine tamil
Prep Time
120 minutes

Cook Time
20 minutes
Servings
Ingredients
Special Chettinad Powder :
ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :
HOLLANDAISE SAUCE
Course side dish
Cuisine tamil
Prep Time 120 minutes
Cook Time 20 minutes
Servings
Ingredients
Special Chettinad Powder :
ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :
HOLLANDAISE SAUCE
Instructions
CHETTINAD FISH FRY :
  1. Squeeze lemon juice in a bowl, ad red chili powder, coriander powder, turmeric powder and salt as needed. Make a paste.
  2. Clean and wash the fish pieces.
  3. Now add the paste to the fish and mix well. Marinate this for 1 hour.
  4. Dry roast the ingredients given under “—-Special Chettinad powder—-” and grind them into a fine powder and keep aside.
  5. After 1 hour of fish marination, take the fish pieces and coat them well with the roasted powder and keep aside.
  6. Heat oil in a skillet and place the fish on the skillet one by one and fry from both sides to golden brown and crisp.
  7. Adjust the flames for better results.
ROASTED CORN, ONION AND CARROTS WITH FRENCH BEANS :
  1. Bring the water and 1 tsp of the salt to the boil In a medium saucepan. Add the French beans and blanch for 3 minutes. Remove from the water and put into an ice water bath. Drain.
  2. Heat the grill or the gas burners and dry roast the corn kernels. Keep aside.
  3. Add the oil to a large saute pan over a medium heat, after 30 seconds add the onions and saute for 4 to 5 minutes. Add the French beans, roasted corns, carrots and garlic. Saute for 4 minutes.
  4. De-glaze with the balsamic vinegar and honey, season with salt and pepper and add the butter.
  5. Garnish with Parmesan and serve.
HOLLANDAISE SAUCE:
  1. Melt the butter slowly in a small pan.
  2. Add the egg yolks, lemon juice and salt into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  3. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
  4. Turn off the blender and taste the sauce. It should taste buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. Note: If you want a thinner consistency, add a little warm water.
Recipe Notes

For the platting i have pilled the Chettinad fish fry piece teamed with Roasted onion, corns, carrots and beans. Drizzled with Hollandaise sauce.

Serving Suggestions:

The dish can be served with rice or bread accompanied with your favorite wine.

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