Apollo Fish Fry
500 grams. Boneless Fish Fillet (Cut To Small Pieces Or Strips); Oil For Deep Frying; 2 tbsp. Corn Flour; 1 tbsp. Plain Flour; 1 tbsp. Oil For Seasoning; 1 Sprig Curry Leaves; 1 1/2 tbsp. Chopped Ginger; 1 1/2 tbsp. Chopped Garlic; 2 Green Chilies; 2 Onions Chopped; 1 tsp. Red Chili Powder; 1 tsp. Ginger Garlic Paste; 1/4 tsp. Turmeric; 1 Medium Sized Lemon (Extract The Juice); 1 Egg White; Salt To Taste.
Cut the fish to desired size pieces or strips. Wash and drain. Smear fish with lemon juice and salt and set aside for 5 minutes. Marinate with ingredients. Set aside for about 30 minutes to 2 hours. If more than 30 minutes, refrigerate. Heat oil for deep frying. Sprinkle corn and plain flours and mix well. When the oil is hot enough, reduce the heat to medium, deep fry the pieces until done. Set aside on an absorbent tissue. Heat 1 tbsp. Oil in another pan, fry curry leaves till crisp, and add ginger garlic, green chilies and fry till you get an aroma. Add chopped onions and fry till it turns light brown. Add the fried fish and sauté on high heat for 3 minutes. Garnish with green chilies and coriander, and serve.
The Scofflaw Cocktail
2 oz. Bourbon or Rye Whiskey; 1 oz. Dry Vermouth; 1⁄4 oz. Lemon Juice; 1⁄2 oz. Grenadine; 2 Dashes of Orange Bitters.
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass
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