Seared Cod Fish In Pungent Watermelon Sauce, Chef' s Nectar Recipe of New Year 2026

 Seared Cod Fish In Pungent Watermelon Sauce

Ingredients for making the Fish
Seared Cod
4 (5 oz.) cod fillets
Salt and pepper, to taste
1½ cups all-purpose flour, plus more for coating
1 cup cornstarch
½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 to 2½ cups sparkling water or club soda- you can add beer as well 
1 tsp. lemon juice or vinegar
2 qt. vegetable oil

Please note: Watermelon slices or grind them to make the juice or cook like that 
Sauce
¾ cup finely diced red onion
½ cup rice wine vinegar
½ cup sugar
2 cups diced watermelon/Juice
1 Fresno Chile, thinly sliced and seeded
1 tbsp. slivered fresh mint to enhance the sauce or make it more aromatic

1 tbsp. chopped cilantro optional 

Method of making the Fish

1. Cut each fish fillet into two pieces.  Season with salt and pepper. make the rolls

2. In shallow bowl, combine flour, cornstarch, baking powder, baking soda and 1 teaspoon salt for the batter and keep aside.

3. For sauce: In large saucepan, combine onion, vinegar and sugar. Cook over medium heat until reduced by three-quarters.  Add watermelon dice/juice and Fresno Chile, continue to cook for 5 more minutes until thickened. stir in mint and cilantro. 

4. Fish preparation:  In mixing bowl, measure sparkling water and lemon juice. Stir in reserved flour mixture until just blended, do not overmix. Dry fish well, coat with flour, and dip into batter and deep fry pour oil so that it reaches halfway up sides heat to 350°F. Place fish into the hot oil and fry until golden brown or fully cooked.

5. Arrange the fish in the Serving plate, pour the watermelon sauce on the top garnished with your favorite, aromatic herbs or decorate as you love to make it more appealing. 

for more details you can connect with Chef Avtar Singh Rana.