Crispy Fried Elephant Fish (Cá tai tượng chiên xù) with Turkmen Twist

Ingredients

In this Turkmen adaptation, the traditional Vietnamese dish of Cá tai tượng chiên xù is enhanced with the addition of Turkmen spices, such as cumin and coriander. These spices add a distinct flavor profile to the dish, giving it a warm and earthy taste that complements the crispy texture of the fried fish. We alse have the original recipe for Cá tai tượng chiên xù, so you can check it out.

• 500g (1.1 lb) elephant fish fillets 500g (1.1 lb) elephant fish fillets
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1 cup (240ml) cold water 1 cup (240ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cumin powder, coriander powder, salt, black pepper, paprika, garlic powder, onion powder, and baking powder.
2. 2.
   Gradually add the cold water to the dry ingredients while whisking until a smooth batter is formed.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Dip each elephant fish fillet into the batter, ensuring it is evenly coated.
5. 5.
   Carefully place the coated fish fillets into the hot oil and fry until golden brown and crispy, approximately 4-5 minutes per side.
6. 6.
   Remove the fried fish from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Turkmen-inspired crispy fried elephant fish hot and enjoy!

Treat your ingredients with care...

• Elephant fish — Ensure the fish fillets are fresh and free from any bones before coating them in the batter.
• Cumin and coriander powder — For enhanced flavor, consider toasting the spices in a dry pan before adding them to the batter.

Tips & Tricks

• For an extra crispy texture, refrigerate the coated fish fillets for 15 minutes before frying.
• Serve the Turkmen-inspired crispy fried elephant fish with a squeeze of lemon or lime for a refreshing tang.
• Experiment with different spices and herbs to customize the flavor profile to your liking.
• If elephant fish is not available, you can substitute it with any firm white fish fillets.
• To make the dish spicier, add a pinch of chili powder or cayenne pepper to the batter.

Serving advice

Serve the Turkmen-inspired crispy fried elephant fish as a main dish accompanied by steamed rice or Turkmen-style flatbread. Garnish with fresh herbs, such as cilantro or parsley, for added freshness.

Presentation advice

Arrange the golden-brown crispy fried elephant fish fillets on a platter, garnished with fresh herbs and lemon wedges. Serve with the accompaniments on the side for an inviting presentation.