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Saturday, July 27, 2013

Red Snapper / Sankara Fish Fry

As per Wiki, the red snapperLutjanus campechanus, is a fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States and, much less commonly, northward as far as Massachusetts. In Latin American Spanish it is known as huachinango or pargo. The red snapper commonly inhabits waters 30 to 200 feet deep, but some are reported to be caught at 300 feet deep. All feature a sloped profile, medium-to-large scales, a spiny dorsal fin and a laterally compressed body. The maximum published age of a caught red snapper was reported to be 57 years. Coloration of the red snapper is light red, with more intense pigment on the back. A red snapper attains sexual maturity at two to five years old. An adult snapper can live for more than 50 years and weigh 50 pounds.[1] Red snapper are a prized food fish, caught commercially, as well as recreationally. Red snapper is the most commonly caught snapper in the continental USA (almost 50% of the total catch), with similar species being more common elsewhere. When “red snapper” is sold in restaurants, it may be one of similar snapper species or rockfish to meet demand or reduce costs.



Fish is always healthy to eat. Rich in proteins as everybod know. Weekly twice we can add fish in our meals. Simple recipe follows here.



Ingredients:


  • Fish - 5- 10
  • Chilly powder - 5 tsp
  • Coriander powder - 4 tsp
  • Salt
  • Lemon Juice
  • Oil



Method:

  • Make a paste of chilly powder, coriander powder , salt and lemon juice.
  • Wash and marinate the fish with the paste and keep it for some time.


  • Heat oil in a pan, shallow fry these fishes until fried on both the sides.



Fingerlicking , mouthwatering fry . Best servd with meen kuzhambu, Sambar and Rasam... Loved to have it anytime..

1 comment:

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