Recipe: To Try At Home Mauritius fish fritter

Recipe: To Try At Home Mauritius fish fritter Delicious, fresh and tasty.

Mauritius fish fritter. Gateau Piment or Mauritian Dal Fritters are a very easy snack recipe. It is probably one of the most popular snacks (or street food) in Mauritius. These beautiful little fritters crispy on the outside soft on the inside and as you bite in with a touch of two kinds of heat - one from the chillies and one from the heat.

The hearts of palm salad is the true queen of the Mauritian cuisine.

It is nicknamed "the salad of the millionaire". "Gateaux piments" (chili cakes) are savory fritters that are as popular as badjas in Mauritius.

Gateau Arouille or Mauritian Taro Fritters, cupcakes and Mauritian Tea.. tuna kebab recipe/how to make tuna fish kabob–Cooking A Dream .

You can have Mauritius fish fritter using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mauritius fish fritter

1. It’s 500 gms of Fish fillet.

2. It’s 350 ml of Beer.

3. You need 1 of Egg big.

4. It’s 1 cup of all purpose flour.

5. You need 1 cup of rice flour.

6. You need 1 tsp of Pepper powder.

7. Prepare to taste of Salt.

8. It’s 1 tsp of rosemary.

9. You need 1 tsp of oregano.

10. It’s For of dry mix.

11. It’s 1 cup of all purpose flour.

12. It’s 1 cup of rice flour.

13. Prepare Little of salt.

14. It’s 1 tsp of Pepper powder.

15. You need as required of Oil for shallow fry.

The fritters or chips, however, are usually vegetarian which makes Mauritius one of the best places for vegans and vegetarians.

Vegetables being used for the fritters are roughly cut, dipped into chickpea batter and then deep-fried in big vats of oil.

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Mauritian cuisine is a mix of African, Oriental and European.

Mauritius fish fritter instructions

1. Wash fish fillet pat with kitchen towel, cut each fillet into 3 pieces.

2. Apply 1tsp turmeric powder and 1/2 tsp salt and keep for 20 min.

3. In a bowl pour beer, all purpose flour, rice flour, pepper, rosemary, oregano and mix thoroughly. The batter should be a thick consistency.

4. Another bowl mix all the dry ingredients..

5. Heat a pan with enough oil. Coat the pieces in dry ingredients then dip it in the batter and shallow fry until golden brown..

6. Serve with hot tomato ketchup along with garlic bread..

Main Dishes: The vindaye - fish or octopus based recipe, oil, mustard, onions, garlic and ginger is a pure bliss.

The rougail - Creole specialty made with tomato, garlic, onions, spices and fish or meat is a must taste too. (Fish with Bechamel Sauce) Boulettes Poisson (Fish Balls) Chilli Crab.

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