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    You are in: Home / Recipes / Spicy Pan Fried Fish Bombay Recipe
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    Spicy Pan Fried Fish Bombay

    Spicy Pan Fried Fish Bombay. Photo by love4culinary

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    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    15 mins

    14 mins

    Geema's Note:

    This recipe was adapted from the Pike Place Market Seafood Cookbook. It's a simple, yet extremely flavorful way to present your favorite fish. We use tilapia and grouper with good success, but catfish works too.

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    Units: US | Metric


    1. 1
      In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
    2. 2
      Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
    3. 3
      Pour the marinade over the fish, covering the tops and bottoms thoroughly.
    4. 4
      Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
    5. 5
      Remove fish from marinade, retaining as much marinade on each fillet as possible.
    6. 6
      Pat crumbs on both sides of each catfish fillet.
    7. 7
      Heat oil in a large skillet over medium high heat.
    8. 8
      When oil is very hot, add fish fillets without crowding.
    9. 9
      Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
    10. 10
      Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
    11. 11
      Serve immediately.

    Ratings & Reviews:

    • on June 11, 2003


      Geema, this fish is just pure heaven!! It just melts in your mouth, with all of these spectacular flavors filling your taste buds!! WOWOWOWOWOWOW!!! The different spices..and the bread crumbs and almonds coating the just spectacular! You almost cant help but scarf it down tastes so good...yet you want to savor every you dont run out!!! :-) hahaha.... I cut the recipe in half and used two large tilapia fillets. I should have known better than to use the larger fillets......and should have cut them in half before cooking, but I didnt lol.. they turned out beautifully :-) just a little difficult for me to get out of the pan..but that was just a mistake on my part. This fish is magnificent... my bf thought it was amazing as well.. he ate it so fast because it was so good..and wanted more! lol :-) thanks so much geema!!! The only change I had to make was substituting cayenne pepper for the red pepper flakes..because I ran out and forgot to buy more :-( I will be making this fish VERY VERY OFTEN!!! :-)YUMMMMMMMMMMMMMMMY FISH HEAVEN!!!!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2011


      Thumbs up nice and easy and the taste is excellent!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2009


      This recipe deserves a 10!! We loved it!! I used panko and should of read shimmerchk's review, as mine got a little too brown on one side initially. Used chicken stock, no wine in the house, and thin halibut fillets. I also used Lebanese Keifir cheese instead of yogurt. The flavors melded so beautifully! The caloric value as well as fat content, is definitely within the range that we try to stay. I'm going to be making this over and over!! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Spicy Pan Fried Fish Bombay

    Serving Size: 1 (66 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 169.7
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 1.7 g
    Cholesterol 1.9 mg
    Sodium 243.6 mg
    Total Carbohydrate 9.0 g
    Dietary Fiber 2.4 g
    Sugars 2.5 g
    Protein 4.0 g

    The following items or measurements are not included:


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