Most of my readers know I’m very fond of Indian food. This tasty, crunchy approach to preparing fish for dinner would do justice to any Indian sides. I added any leftover mayo mixture to my creamed spinach and it was delicious! Any mild fish will do for this recipe. If you don’t want to make up the homemade mayo for this, just use your regular mayo. It is thicker, so it may take more of it. You need total coverage! This fish is delicious and is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well. 🙂
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4 T. homemade mayo
2 oz. onion
2 cloves garlic
1 large jalapeno, seeded & diced
1 tsp. ginger root, minced
1 tsp. Garam Masala Spice Blend (I make it at home)
¼-½ tsp. turmeric
1/8-¼ tsp. ground cayenne pepper
14 oz. mild boneless fish (I used Swai filets)
2 oz. pork skins, crushed finely
DIRECTIONS: Preheat oven to 450º. Line a baking sheet with parchment or lightly oil the pan. DO NOT USE A SILICONE PAN LINER OR THESE WILL NOT BROWN/CRISP PROPERLY. Been there; done that.
Crush pork rinds, place in shallow bowl and add all spices. Stir to mix well. Set aside. In your food processor or blender, puree the mayo, onion, garlic, jalapeno and ginger until they form a thick paste. Open and scrape down sides of the bowl several times if needed. If you like things real spicy, you might want to use the full ¼ tsp. cayenne. I used 1/8 and my filets didn’t come out very spicy.
Most important step here: Pat surfaces of fish dry with a paper towels! Then brush each fish filet on both sides with the mayo-onion mixture, getting 100% coverage. There doesn’t have to be a LOT of mayo, but the entire surface must be moistened with it for the crunchy coating to adhere. If you substitute a commercial mayo, you will have more difficulty getting good coverage, as it is so thick. Add more mayo if needed for coverage.
Holding the filets up (one at a time) by the tips, between your index finger and thumb in one hand, and with your other hand, spoon the seasoned coating over one of the filets on both sides. I find if you just dip them into a plate full of the coating, you will run out of coating. Lay coated filet on parchment-lined pan. Repeat for second filet. Place in hot 450º oven. Bake for about 20 minutes or until crispy on top. There’s actually no need to turn the filets over during cooking as the bottoms usually brown enough without flipping.
NUTRITIONAL INFO: Makes 2 servings, each contains:
27 g fat
4.55 g carbs, 0.90 g fiber, 3.55 g NET CARBS
53.8 g protein
690 mg. sodium (from the pork rinds)