Crispy Fried Fish and Eel with Spicy Garlic Butter Sauce

Ingredients

• 2 pieces White Fish Fillets (skinless, about 300 g each; e.g., tilapia or cod)
• 300 g Eel (cleaned, cut into 5‑cm strips)
• 200 g Shrimp (peeled and deveined)
• 200 g Squid (cleaned and sliced into rings)
• 200 g Octopus (cooked, cut into bite‑size pieces)
• 100 g Enoki Mushrooms (trimmed and shredded)
• 2 cup All-Purpose Flour (divided: 1 cup for fish batter, 1 cup for eel coating)
• 1 large Egg (beaten for eel coating)
• 2 tsp Chili Powder (divided between batters and sauce)
• 1 tsp Turmeric Powder (for fish batter)
• 2 tsp Salt (divided)
• 1/2 tsp Black Pepper (ground)
• 1 tsp Paprika (for sauce)
• 1 tsp Oregano Leaves (dried)
• 3 cloves Garlic (minced)
• 4 tbsp Butter (unsalted, cut into pieces)
• 2 cup Vegetable Oil (for deep‑frying; use a high smoke‑point oil)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. Prepare Fish Batter

   In a mixing bowl combine 1 cup flour, 1 tsp chili powder, 1/2 tsp turmeric powder, 1 tsp salt, and enough water (about 1/2 cup) to form a smooth, thick batter.

   Time: PT5M

2. Coat and Fry Fish

   Pat the fish fillets dry, dip each into the batter, letting excess drip off. Heat vegetable oil in a large pan to 350°F (175°C). Fry the fillets 3‑4 minutes per side until golden and cooked through. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 350°F

3. Prepare Eel Coating

   In a separate bowl whisk the egg with 1/2 tsp salt, 1 tsp chili powder, then stir in 1 cup flour to create a thick coating mixture.

   Time: PT5M

4. Coat and Fry Eel

   Toss the eel pieces in the egg‑flour mixture, ensuring an even coat. Fry in the same hot oil (350°F) for 2‑3 minutes per side until crisp and opaque. Transfer to a paper‑towel‑lined plate.

   Time: PT5M

   Temperature: 350°F

5. Make Spicy Garlic Butter Sauce

   In a saucepan melt the butter over medium heat. Add minced garlic, 1 tsp chili powder, 1 tsp paprika, 1/2 tsp black pepper, 1/2 tsp salt, and 1 tsp oregano. Stir for 1‑2 minutes until fragrant. Finish with 1 tbsp lemon juice and optionally 1 tbsp fish sauce for depth.

   Time: PT5M

   Temperature: Medium

6. Combine Mixed Seafood with Sauce

   Place shrimp, squid rings, and octopus pieces into a zip‑lock bag. Pour the warm sauce over them, seal, and massage gently until all pieces are evenly coated.

   Time: PT3M

7. Finish Dish and Serve

   Arrange the fried fish and eel on a serving platter. Spoon the sauced shrimp, squid, and octopus over the top, then scatter shredded enoki mushrooms for garnish. Serve immediately with extra lemon wedges if desired.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g