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Red Curry Fish Sliders

  • Prep 30 min
  • Total 30 min
  • Servings 4
  • Pinterest
    7
  • Print
    17
  • Save
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Delicious fish is coated in red curry batter, fried, and topped with mint raita to make this fun and different twist on a favorite sandwich. MORE + LESS -

Dan Whalen
October 29, 2014

Ingredients

3/4
pound cod loin
1 1/2
cups sparkling water
3
tablespoons red curry paste
3/4
cups flour (plus more for dusting)
1/4
cup corn starch
1
pinch salt
3
ice cubes
4
mini brioche buns
Lettuce
Frying oil

MINT RAITA

1
cup Yoplait® Greek plain yogurt
1
tablespoon mayonnaise
1/4
cup chopped mint
1/4
cup finely diced cucumber
1/4
cup finely diced onion
1
grated garlic clove
Salt

Steps

Hide Images
  • 1
    Mix the raita ingredients in a small bowl. Stir well and refrigerate while you make the rest of the meal. The further you make this in advance, the better it will taste (up to 3 or 4 days).
  • 2
    Cut the cod loin into 4 chunks that are similar in size to the buns. Salt the fish. Bring oil to 350ºF in a Dutch oven or countertop fryer. Whisk the curry paste into a small amount of the water, then add the rest of the water and ice cubes. Add in the flour, corn starch, and salt, and lightly mix. Don't over mix, there will still be some clumps. The mixture should be thinner than pancake batter.
  • 3
    Lightly dredge the fish in flour. Then dip into the batter and fry. Fry about 5 minutes until the coating is browned and the fish is cooked through but still juicy.
  • 4
    Spread some raita onto the buns and top with the fish. Add some lettuce and serve.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Fish on Friday? No problem. With this Red Curry Fish Sliders recipe, you'll look forward to Fridays!

A nice battered fried fish has to be one of the best foods out there.

I love it on a sandwich, but this time I wanted to make something a little different. I decided to put a little red curry paste right into the batter and use a mint raita instead of the traditional tartar sauce. I loved the unexpected curry flavor in the batter, and it matched perfectly with the sauce!

I made these slider-sized for a really fun party app, but feel free to make a meal-sized version for a great weekend lunch.

For the raita, mix some yogurt with a little mayo, mint, cucumber, onion, and garlic. Let this sit while you make the rest of the meal. If you do make the raita the day before, it will taste even better!

Whisk the curry paste into a few splashes of the water. Then add the rest of the water and ice cubes.

The flour and cornstarch go in next.

This should be a thin batter, even thinner than pancake batter. The fish was just lightly dredged in flour, and then it gets battered.

Fry the fish for about 5 minutes, until crispy and cooked through.

Assemble the sandwiches and serve them immediately.

So juicy, and just a subtle curry flavor with that lovely mint sauce!

Dan Whalen has trouble not ordering a fried fish sandwich on a lunch menu.  He has been blogging for over 5 years at The Food in my Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!
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