Indian Style Fried Fish Food

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.

FISH FRY RECIPE (PAN FRIED CRISPY FISH)

Steps:

• Add the following ingredients to a plate. - salt, ginger garlic paste, red chilli powder, turmeric, garam masala, coriander powder and lemon juice.
• Mix all of these together to make a paste. Taste the marinade and adjust salt or spice as needed.
• Rinse the fish fillets thoroughly. If using a fish like salmon, make slits on the fillet.
• Apply this marinade to the fish pieces. If needed add 1 tsp of water to apply the paste well. Set this aside.
• Add flour, salt, red chili powder and curry leaves. Mix all of these. Taste this and adjust salt or spice as needed.
• Place the fish in flour mixture. Make sure flour coats well on to the fish on both the sides. Fish looks floury at this stage. Set this aside till the dry flour turns moist.
• The moisture in the fish makes the flour damp and it sticks well to the fish. This takes around 10 to 15 minutes.
• Heat a griddle, pan or tawa. Add 2 tbsp oil and spread it well.
• Heat it on a low flame. Fry the fish fillets till crusty on both the sides.
• Be gentle while flipping the fish otherwise the masala comes out.
• Fish can be pan fried or shallow fried both yield almost the same result.
• Garnish fish fry with sliced onion and grated carrot. Serve with a meal or as an appetizer.
• After the second marination, Gently brush a generous amount of oil over the fillet. heat the oven at 170 C for 15 minutes and grill for about 25 minutes. You may need to grill for more or long depending on the thickness of the fillet or the variety of fish.

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 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.

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.