Dateline: May 22, 2020 A shrimp walks into a bar and asks the snapper....

Cleaned and dusted with Flour and Cornmeal

First batch frying up

for the snapper, Chettinad Fish Fry

There was an error in the Shrimp recipe that I will tell you about.  After frying the garlic,  draining it, you add the white pepper, black pepper, lime zest, AND SALT.  Proceed as written after that.

Here is the fried garlic, peppers, salt, and lime zest

second batch frying along with celery, garlic and scallions

cilantro, scallions, and celery

Finished product

The tasting came while we were on a zoom phone call with two friends, (Hi Lizzie and Ben).  The flavor was very much spot on, the shrimp were crispy, but not shatteringly so.  I think this was because I was making the snapper and the shrimp had to hang out in the oven for about 20 minutes.

It turned out that the shrimp was plenty for dinner, we each had 6.  Neither of us reaching for the fish, rice or green beans!

I am never quite sure if FreshDirect will provide all the things that I have ordered.  Many times, I get a notice that something was not available.  Last week it was a whole red snapper.  So to cover my bases, I ordered a pound of shrimp in case the snapper went by the wayside.  

Both arrived this morning.  Now I had 2 items that needed to be cooked ASAP.

My friend Jennifer, when I asked her if she had any requests, suggested shrimp or fish.  This was the genesis for the whole fish and shrimp in the order.

For the shrimp I chose to make Typhoon Shelter Shrimp and   

The fish was a bit more complicated.  First you had to create the masala paste, then score the fish and rub with a little bit of salt

The masala paste

Scored and smeared fish

After scoring the fish, smear the paste into all the slits and all over the skin of the fish.  Don't forget getting it into the cavity.  

Starting the fry

the flip 

Finished Product

I can't comment on the fish as we didn't even nibble on it!  I tasted the masala paste at the outset, and discovered that it was on the bitter side.  I added about 2 t agave syrup and 1/2 T of salt.  It tasted much better, still spicy, but more rounded and integrated.  These additions are for 4 times the amount of masala in the attached recipe.