Muchli Masala Indian Spicy Fried Fish 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.

MASALA FISH

Steps:

• Marinate the fish in the lemon juice for no more than 10 minutes. While the fish is marinating, mix the flours, dried spices and salt together in a large bowl. Turn the marinated fish pieces in the flour mixture to coatand shake off any excess. There only needs to be a thin dusting of the flour mixture on the fish.
• Heat about 2.5cm (1in) depth of rapeseed oil in a large frying pan. The oil is hot enough when thousands of little bubbles form around a wooden chopstick or spatula when placed in the oil
• Place the fish in the oil and cook for about 2 minutes. Then, flip the fish over and cook for another 1 minute on the other side, or until just cooked through.
• Serve the fish with the above mentioned coriander chutney or tomato salsa whichalso goes really well.

MUCHLI MASALA (INDIAN SPICY FRIED FISH)

Steps:

• Rinse fish in cold water, pat dry with paper towels.
• In small bowl combine salt, spices, ginger, garlic and lemon juice - form into a paste.
• Rub fish with paste.
• Let the fish stand at room temperature for 20 minutes.
• In a heavy skillet, heat oil over medium-high heat.
• Fry fish about 5 min, turn and fry other side until golden brown, about 4 minutes more.
• Garnish with fresh coriander or parsley and lemon wedges.