做法
- 鱼排用姜黄、克什米尔辣椒粉、孜然、香菜籽粉、蒜、姜、盐和柠檬汁腌制30分钟。
- 米粉与鹰嘴豆粉在宽盘中混合。每片腌好的鱼排在粉中翻滚,按压使其完全裹粉。
- 深锅中油加热至180°C。小心放入鱼排;不要拥挤。
- 每面炸4分钟,轻轻翻一次。鱼应呈深金黄,裹粉酥脆;鱼肉刚熟。
- 捞至晾架彻底沥油。
- 调香菜薄荷辣酱(jolofti):香菜、薄荷、青辣椒、蒜、柠檬汁、盐和2大勺水搅成浓稠辣酱。鱼排盘装,配辣酱、柠檬瓣和香菜。趁热配馕享用。
Common questions
Can 炸鱼排 be made ahead?
炸鱼排 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 炸鱼排 spicy?
炸鱼排 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 炸鱼排 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 炸鱼排 to make at home?
炸鱼排 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 炸鱼排 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
炸鱼排——名字虽叫'kebab'(烤串),实际却是煎或炸——是阿富汗-波斯的炸鱼传统。这道菜与喀布尔的周五午餐紧密相连;阿富汗穆斯林家庭依照波斯-伊斯兰传统在周五吃鱼。鹰嘴豆粉与米粉的裹粉是阿富汗特色,与巴基斯坦炸鱼区分开来。香菜薄荷辣酱(jolofti)是阿富汗炸物的通用绿酱。
