I recently started eating Flounder and I love its delicate flavor and its soft, flaky texture. Since it doesn’t have a strong flavor of its own, it can easily take in the flavor of the marinade the you cook it in. So I have been experimenting cooking it with different spices. It tastes great just pan fried by marinating it lightly with cayenne pepper, salt and turmeric. A few weeks ago I decided to make these the same way as the ‘Crispy Chicken Bites’ I make with Indian and Asian flavors. Lots of ginger and garlic, along with cayenne and soy sauce (or coconut aminos). Lightly coated with tapioca starch and pan fried to get crispy, spicy fish nuggets!
So glad I decided to experiment – these crispy fish bites are so tasty! They can be perfect as an appetizer or pair it with a salad like I do for a complete meal. My family also loves to just eat it along side our Indian traditional meal of Rice and Dal.
- 1 lb Fish filets, cut into bite size pieces (Use Flounder or any other white fish)
- 2 tbsp tapioca flour
- ½ tsp sea salt
- 1 tsp kashmiri red chilli powder or cayenne pepper( skip for AIP version)
- 2 tbsp water
- 1 tbsp fresh ginger and garlic paste (made by crushing equal quantities of fresh ginger and garlic without any water in a mortar pestle or a food processor)
- 2 tsp coconut aminos or soy sauce (use coconut aminos for paleo)
- About 3-4 tbsp coconut oil for shallow frying
- In a large bowl, add the fish pieces and blot dry using paper towels.
- In a small bowl, mix all marinade ingredients and stir using a spoon to form a thick paste.
- Add this paste to the bowl with the fish pieces. Mix gently using your hands to coat the fish pieces completely.
- Add about 1 tbsp oil at a time in a small frying pan and shallow fry the fish pieces in batches until they are cooked well and crispy on both sides. Drain on paper towels.