How to Diet Yummy Carrot wet fry fish

Barry Ward
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How to Diet Yummy Carrot wet fry fish
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How to Diet Yummy Carrot wet fry fish Delicious, fresh and tasty.

Carrot wet fry fish. For the vinaigrette: Set a medium skillet over medium heat. Add the vegetable oil and swirl to coat. Fried fish is delicious on it's own, but try it with this citrus butter sauce and you'll never want to eat it plain again!

In a food processor or with an immersion blender, purée the vegetables and butter until smooth.

Roll the fish pieces in flour, then dip in the egg and place on a preheated pan.

Remove the fish from the pan and set aside.

You can cook Carrot wet fry fish using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Carrot wet fry fish

  1. You need 2 of fried tilliapia.

  2. You need 2 of carrots.

  3. It’s of Ginger.

  4. It’s of Garlic.

  5. It’s of Onions.

  6. Prepare of Tomatoes.

  7. It’s of Capsicum.

Thinly slice onion and coarsely grate carrots.

HOW TO PREPARE WET FRY FISH.

Around Easter, I was looking for healthy alternatives and ways to incorporate more veggies and fish into my diet.

I had a plethora of hard boiled eggs in my fridge, a bag of fish fillets in my freezer, and a new Fry Daddy to play with.

Carrot wet fry fish instructions

  1. Get your fish.

  2. Chop your carrots in cubes.

  3. Fry the onions till golden brown, then add the rest of the ingredients and boil for five minutes, to soften the carrots..

  4. Add a half a cup of water and salt, add your fish and boil for some ten minutes..

  5. Serve hot with ugali..

I prefer my slaw more savory than sweet.

The celery salt came later, and I can't live without Once the fish is done, carefully remove the fish from the hot oil, allow the fish to drain for a few seconds, and place the fish on a paper towel lined plate or wired rack. (A wired rack under a cookie sheet allows the oil to freely drip, helping prevent the oil from soaking into the fish.

Peel carrots and cut them lengthwise in half, and then in half again.

Toss carrots with olive oil, cumin and paprika.

These colorful carrot sides cover glazed and roasted carrots, candied and mashed carrots, carrots sautéed in butter, more carrots than you can shake a stick at.. but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc. .