Courtesy of fly fisherman and archer Austin Murphy: "This is one of my favorite snakehead recipes. It’s an original recipe but the cilantro and mint sauce was adapted from a family recipe that was originally created by an amazing chef, my mother, Maud Murphy."
2 pounds of northern snakehead filet
Peanut or canola oil for frying
Flour Mixture
2 cups all-purpose flour
¼ cup of rice flour
½ tsp. of garlic salt
½ tablespoon baking powder
½ tablespoon baking soda
Cilantro and Mint Sauce
1/2 medium white onion, finely chopped
1 tbsp. lemon juice
1 cup chopped cilantro leaves
1 cup of chopped mint leaves
1/2 tsp. cumin
1/2 tsp. cinnamon
1 cup vegetable broth
Salt & pepper to taste
1/3 cup of fresh cilantro garnish
3 tbsp. of grape seed oil (or use your own preferred oil, such as canola)
In a medium-size mixing bowl, combine the flour mixture ingredients and set aside.
Clean, wash, and dry cilantro and mint leaves and place in a mini food processor. Puree to a fragrant green paste and set aside.
Sauté finely chopped onion in grape seed oil or your preferred oil.
Add ground cumin and cinnamon and let simmer.
Add coriander and mint paste.
Add vegetable broth and lemon juice.
Let simmer and reduce to thicken sauce.
Add salt to taste.
Slice snakehead fillets into workable 2 to 3 inch pieces. Rinse and pat dry.
Transfer snakehead to the flour bowl. Dredge the fish into the flour mixture and dust off extra coating.
Deep fry by adding enough oil to a frying pan or wok to cover the fish pieces, at least 1 inch deep. I prefer to fry in peanut oil.
Heat oil to 375 degrees. Carefully set prepared fish in the oil and fry until light golden-brown.
Drain on a clean towel or paper towel.
Plate with cilantro and mint sauce. Add fresh cilantro garnish. Serve hot.
