Fried Cobia with Salt and Chili
Fried Cobia with Salt and Chili

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, fried cobia with salt and chili. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Fried Cobia with Salt and Chili is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Fried Cobia with Salt and Chili is something that I have loved my whole life. They are nice and they look fantastic.

To absorb excess moisture, pat the fish with paper towel. You can then sprinkle the fish with salt and pepper. I usually add more salt to the skin side.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook fried cobia with salt and chili using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Fried Cobia with Salt and Chili:
  1. Take 400 -500 g cobia (2 slices)
  2. Prepare cooking oil
  3. Prepare 1 lemon or 2 kumquats
  4. Make ready 3 cloves garlic (unpeeled, crushed, to eliminate the odour of fish)
  5. Get some coarse salt (Kosher salt or granular salt)
  6. Take 1 pinch monosodium glutamate powder (skip if you don't want to use)
  7. Prepare to taste fresh chili (or chili powder)

Roasted red Chili pepper and ground cumin add a kick of heat and spice to seared cobia. Cool it down with a side of mango salsa and a zesty lime dressing! Cook inside or outside on the BBQ for a summer sizzler of a dish! Accompany with Couscous or lightly steamed green vegetables.

Instructions to make Fried Cobia with Salt and Chili:
  1. Mix 1/3 tablespoon of salt, a little monosodium glutamate powder, a desired amount of chili. Coat evenly onto the fish from 5-10 minutes. (skip monosodium glutamate powder if you don’t want to use it, but do not use sugar instead)
  2. Put a wok on the heat, pour the cooking oil into the wok (to submerge only about 2/3 of the fish). When the oil is hot, drop the fish into the wok and fry over medium heat. After about 3-5 minutes, drop 3 crushed cloves of garlic, flip the fish, fry until 2 sides are golden brown evenly. Squeeze the lemon or kumquat onto the mixture of salt and chili to dip the fish.
  3. Final product: the fried fish is singed, evenly golden brown from 2 sides, flaky skin, tender, fatty and fragrant flesh. How to prepare the salt and chili dipping sauce: Mix 1 teaspoon of coarse salt (can be replaced by regular table salt but it is often more salty and pungent than coarse salt), a little monosodium glutamate powder and chili. Mix well and a squeeze of kumquat or lemon (kumquat is more aromatic than lemon).

Add the garlic, fish sauce and salt and mix well. Trim away all red fat and skin from fish. Whisk seasonings, soy sauce, and lemon juice together. Put panko bread crumbs in bag and add fish. Stir cornmeal over med heat until it is dough-like consistency.

So that is going to wrap it up with this exceptional food fried cobia with salt and chili recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!