Crispy and spicy fish fry made with Indian style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.
I am a vegetarian but I like cooking fish except that the whole house smells like fish and I have to have too many candles that evening.
You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect. Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.
Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!
Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani.
- Marination:
- 1 Egg
- 2 teaspoon - Red Chilli Powder
- 1 teaspoon - Turmeric Powder
- 1 teaspoon - Black Pepper Powder
- 1 teaspoon - fennel powder
- 1 tablespoon - Corn Flour
- ½ tablespoon - rice flour
- 2 inch piece - Ginger
- 6 - Garlic Cloves
- 1 teaspoon - Salt
- 1 sprig Curry Leaves
- 1 tablespoon – Lemon juice
- Other Ingredients
- 500 grams fish slices
- ½ cup Sunflower Oil / Vegetable Oil
- 8 -10 sprigs curry leaves for deep frying
- Lemon wedges to garnish
- Coriander leaves to garnish
- • Clean fish and wash it well by rubbing with salt.
- • Blend all ingredients under marination with a ¼ cup of water.
- • In a mixing bowl, add the fishes and massage the blended marination thoroughly. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.
- • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.
You can serve this with lemon wedges and onions.
Crispy and spicy fish fry made with kerala style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.
