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🍽️ Crispy Fish Towers with Papadam and Tomato Chutney

380 kcal · 30 min · 4 servings

Ingredients

• 12 Papadam lentil flour flatbreads from India (from the Asian market)
• 8 kitchen-ready anchovy fillets (alternatively also red barb fillets)
• olive oil
• 150 g flour
• 400 g peeled tomatoes (1 can)
• 1 small onion
• 2 garlic cloves
• 1 tsp sugar
• salt
• pepper (from the mill)
• cayenne pepper
• poppy seeds

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Season the fish with a pinch of salt and freshly ground pepper.
4. 4. Heat 5 tablespoons of oil in a large frying pan.
5. 5. Coat the fillets briefly in flour.
6. 6. Shake off any excess flour from the fillets.
7. 7. Fry the fillets in the hot oil for 1 to 2 minutes per side until golden brown.
8. 8. Place the cooked fillets on a tray lined with kitchen paper.
9. 9. Let the excess fat drain from the fish.
10. 10. Peel the onion and chop it into fine cubes.
11. 11. Peel the garlic clove and chop it finely as well.
12. 12. Heat 2 tablespoons of oil in a pot.
13. 13. Sauté the onions and garlic until soft.
14. 14. Make sure the ingredients do not turn brown.
15. 15. Add the tomatoes to the onion and garlic mixture.
16. 16. Bring the mixture to a boil.
17. 17. Reduce the heat to a low setting.
18. 18. Let the sauce simmer for 6 minutes over low heat.
19. 19. Cook the sauce without the lid.
20. 20. Season the sauce with salt, a pinch of sugar, and cayenne pepper.
21. 21. Assemble 4 small towers using 3 papadam crackers and 2 fish fillets each.
22. 22. Place some of the tomato sauce on each fish fillet.
23. 23. Sprinkle the towers with sesame seeds.
24. 24. Serve the towers immediately while warm.

Nutrition per serving

• kcal: 380
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 48 g