Fried Fish Indian Style Food

FRIED FISH - SPICY INDIAN FISH FRY

Steps:

• For marinade: In a bowl add red chili powder, coriander powder, turmeric powder, salt and mix well. Add lemon juice and mix well. Add water little by little and make a smooth paste.
• Cut the tilapia fillets into small pieces and apply the marinade evenly on the fish. Marinate in the refrigerator for 20 minutes.
• In a separate bowl add corn flour, water and make a thin batter.
• Heat oil in a pan and dip the marinated fish one by one in the batter and place in the hot oil carefully. Fry until the bottom side of the fish becomes crispy. Flip gently and fry on the other side until crispy.
• Line a plate with paper towel. Remove the fried fish from the oil and place on the paper towel-lined plate (this helps to absorb the excess oil from fish). Garnish with sliced onion and lemon if desired and serve.

INDIAN-STYLE FRIED FISH

Steps:

• Blend all the above spice ingredients to soft paste except the oil and fish
• Smear the paste evenly on all sides of the fish and let it rest for more the an hour for a better taste. Overnight will do good.
• Pan fry the fish with enough oil for 4 minutes on both sides or till crispy and masala is cooked.
• Leftover fish can be kept frozen for at least a week.

INDIAN FRIED FISH

Steps:

• Wash the fish thoroughly and add a teaspoon of turmeric and salt and rinse again. This helps in removing raw smell from the fish considerable.
• Make a batter of chilli powder,remaining turmeric powder, coriander powder, ginger garlic, garam masala. besan (gram flour)and salt with little water.
• Dip the fish in the batter one by one and keep aside. Marinate for 30 minutes or you can skip it.
• Heat oil in a skillet and fry fish until brown, turning once and frying on the other side till brown. Serve hot with lemon wedges and onion.

EASY LIGHTLY FRIED FISH - THYME AND SPICES - MEDITERRANEAN

Steps:

• thaw the fish if frozen - rinse it under water and pat dry if you wish.
• preheat about an inch of oil in a pan.
• cut the fillets into smaller pieces if you want.
• crack the egg into a shallow bowl and beat - add a pinch of salt and pepper.
• prepare the spiced fish fry coating - mix roughly 50:50 flour:spices. I suggest adding a fair amount of salt and pepper, and also chili powder if you like it hot. ANY COMBO OF SPICES WORK, be liberal. MIX UNTIL HOMOGENOUS.
• dip the fish in egg - let the extra egg drip off (tap against the side of bowl).
• coat both sides of the egged up fish in the frying coating.
• carefully (hot oil is dangerous!) fry both sides of the fish in the oil until golden brown on both sides, and the inside of the fish is flaky and white.
• dry on paper towels lined with a bed of thyme.
• garnish with lemon wedges and thyme sprigs (optional).

EASY INDIAN MEAL WITH FISH FRY

Steps:

• Fish fry : cut fish into desired pieces.
• Place all ingredients in the blender to make a paste.
• marinate the fish 15 min - overnight.
• place the marinated fish in the air fryer for 8min each side with 350 F.
• serve with red onions cut.
• Veg.Stew(Sambar): mix all the ingredients until water to cover in pressure cooker.
• cook on stove top until the whistle blows.
• turn off the burner and wait until the pressure knob goes down.
• Add tamarind pulp.
• In a separate pan fry mustard seeds.
• when it pops add red chilies and curry leaves.
• turn off the burner.
• add the above into the pressure cooker.
• mix well and serve with rice and fish fry.

INDIAN STYLE FISH

Steps:

• Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes.
• Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets).
• Serve with a little coriander sprinkled over.

FRIED FISH(INDIAN STYLE)

Steps:

• Cut the fillets into small size pieces(approximate 2 x 2 inch).
• wash it and pat it dry with paper towel.
• mix all the above ingredients except oil.
• Leave it to marinate for about 1/2 an hour.
• In a wok or frying pan(avoid non stick)heat the oil at about 325 degree F.
• Drop in the pieces one by one.In one batch fry only 4-5 pieces.
• Do not over crowd.
• On each side fry for 3-4 minutes until light golden brown.
• Drain it on a paper towel to remove excess oil.
• serve it hot with Indian style chapati or tortillas,with some chilled cold drink.