Fried Boiled Egg Fried Shrimp & Fried Fish Plate

Dive into a culinary adventure with this delightful plate featuring a crispy fried fish, succulent fried shrimp, and a perfectly fried boiled egg. This dish offers a wonderful combination of textures and flavors, making it a crowd-pleaser perfect for a family dinner or an exciting lunch.

Ingredients

🐟 1 whole fish, cleaned and scaled

🍤 200g large shrimp, peeled and deveined

🥚 3 boiled eggs

🌾 1 cup all-purpose flour

🍞 1 cup breadcrumbs

🌶️ 1 teaspoon chili powder

🧄 1 teaspoon garlic powder

🧂 1 teaspoon salt

🍋 1 lemon, juiced

🧈 1 tablespoon butter

🫒 1 cup vegetable oil for frying

🌿 2 tablespoons chopped parsley

Instructions

1- Preparation:

• Start by squeezing the lemon juice over the cleaned fish and shrimp. Let it marinate for about 10 minutes to enhance the flavor.

2- Coating Mixture:

• In a mixing bowl, combine the all-purpose flour, breadcrumbs, chili powder, garlic powder, and salt. Mix well to create the coating mixture.

3- Frying Eggs:

• Carefully peel the boiled eggs. Heat a small amount of butter in a pan over medium heat and gently fry the boiled eggs until they are golden brown all around. Set them aside.

4- Frying Fish:

• Heat the vegetable oil in a deep frying pan over medium-high heat. Dredge the marinated fish in the coating mixture, ensuring it's well-covered. Fry the fish until crispy and golden, about 4-5 minutes on each side. Remove and drain on paper towels.

5- Frying Shrimp:

• In the same oil, fry the shrimp for about 2-3 minutes until they are pink, crispy, and fully cooked. Drain them on paper towels.

6- Serving:

• Arrange the fried fish, shrimp, and eggs on a serving plate. Garnish with chopped parsley for a fresh and vibrant touch. Serve immediately with lemon wedges on the side.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Equipment: Deep frying pan, Mixing bowl, Tongs, Paper towels

Cooking Tips:

• Ensure the oil is at the right temperature before frying by testing with a small piece of batter; it should sizzle immediately.

• Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.

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