Nov 2, 2015

Fish Fry (Deep fry method)

A tasty fish fry, goes well with rice in Indian cuisine!!

Serves: 2


2 Mackerel fish (Bangde  in Kannada / Banguda  in Marathi / Ayala fish in Malayalam)

1 tablespoon lemon juice or vinegar

3/4 teaspoon salt (or to taste)

2 teaspoon red chilli powder

½ teaspoon pepper powder

1/2 teaspoon thick tamarind paste

1/2 teaspoon turmeric powder

200 ml oil


Wash and clean fish (until water is clear and without dirt). Drain out water completely. Wipe each fish piece carefully with a soft kitchen towel.

In a wide bowl, mix lemon juice and salt together. Marinate this mix evenly on both the sides of the fish. Cover and keep aside for half an hour.

In a small bowl, mix red chilli powder, pepper powder, turmeric powder and thick tamarind paste.  Do not sprinkle water. Paste should be thick in consistency. Apply this paste evenly on both the sides of each fish pieces. Cover and keep aside for one hour.

Heat kadai or frying pan on high heat. Reduce the heat to medium and pour 200 ml oil. Heat oil for 2 minutes. Arrange fish and deep  fry till golden brown on both the sides.

Gently remove fried fish from the frying with a flat spatula. Drain on paper towels to absorb extra oil. Serve with rice / side dishes ....Decorate with lemon wedges, onion rings and tomato wedges .. (optional).

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