This summer, lean sources of protein are your best bet to keep your energy levels up to beat the heat. Saltwater fish varieties like surmai or pomfret are great options for light proteins since they also have a range of other essential nutrients. Surmai is moderately delicate but can hold its shape while being grilled or fried; in fact, lightly grilling it or crumb-frying it is a great way to cook surmai.
The golden rule of frying surmai at home is a double marinade. The first salt-lemon marinade is crucial and it typically also includes turmeric. However, if you’re planning on exploring some exotic Asian or European-inspired marinades, skip the turmeric. The second marinade is, of course, your main source of flavour and here’s where you can experiment with different flavour blends and bring in the kinds of seasoning you want. Here are some of the best marinades for homemade surmai fries.
Classic Lemon-Herb Marinade
This simple yet flavorful marinade combines the vibrancy of lemon with aromatic herbs for a fresh and zesty taste. In a bowl, mix together freshly squeezed lemon juice, minced garlic, chopped parsley, chopped thyme, salt, and black pepper. Place the surmai fillets in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavours to infuse before frying.
Spicy Tandoori Marinade
For a bold and aromatic marinade with Indian flavours, try a tandoori-inspired blend. In a bowl, combine yoghurt, tandoori masala spice mix, minced ginger, minced garlic, ground cumin, ground coriander, paprika, salt, and a squeeze of lemon juice. Coat the surmai fillets with the marinade, making sure to massage it into the flesh. Let the fish marinate in the refrigerator for at least one hour or overnight for maximum flavour before frying.
Asian-inspired Soy-Ginger Marinade
This marinade infuses the surmai with the savoury umami of soy sauce, the warmth of ginger, and a hint of sweetness. In a bowl, whisk together soy sauce, grated ginger, minced garlic, honey or brown sugar, rice vinegar, sesame oil, and a pinch of red pepper flakes for heat. Place the surmai fillets in a shallow dish and pour the marinade over them, ensuring even coverage. Allow the fish to marinate in the refrigerator for at least 30 minutes before frying.
Coconut-Lime Marinade
For a tropical twist, try a marinade featuring creamy coconut milk and tangy lime juice. In a bowl, mix together coconut milk, freshly squeezed lime juice, minced garlic, grated lime zest, chopped cilantro, ground turmeric, salt, and a touch of brown sugar (optional). Place the surmai fillets in a resealable plastic bag and pour the marinade over them. Seal the bag and gently massage to coat the fish evenly. Let the fish marinate in the refrigerator for at least one hour before frying.
Mediterranean Herb Marinade
This marinade showcases the bold flavours of the Mediterranean with a blend of herbs, garlic, and olive oil. In a bowl, combine extra-virgin olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, chopped fresh oregano, lemon zest, salt, and black pepper. Place the surmai fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes before frying to allow the flavours to meld.
Garlic-Herb Butter Marinade
Indulge in rich and buttery flavours with a garlic-herb butter marinade that adds richness and depth to the surmai. In a small saucepan, melt butter over low heat, then add minced garlic, chopped fresh parsley, chopped fresh dill, lemon zest, salt, and black pepper. Allow the flavours to meld for a few minutes before removing from the heat. Let the garlic-herb butter mixture cool slightly, then brush it onto both sides of the surmai fillets. Marinate the fish in the refrigerator for at least 30 minutes before frying to allow the flavours to infuse.
