This amazing fish fry delight of a dish is easy to make and uses just about a handful of ingredients. This is a dish for every lazy foodie who wants to enjoy something delectable without putting in many efforts. An interesting way to make this fish more crispy is by sprinkling some rice flour or gram flour, this will give a nice crunchy texture to the fry. As there is no gravy in it, this fish recipe can be packed for tiffin and enjoyed on picnics and road trips.
This easy recipe can also be served as a snack or starter in a party. The first thing is to prepare the masala paste by mixing all the masalas;m coriander powder, crushed black pepper, turmeric powder, red chili powder, gram masala, some salt to taste then squeeze the half medium-sized lemon and then give that a good mix.
Once mixed, add one tablespoon of ginger garlic paste with two tablespoons of water and give it another good mix. Now, you are going to apply that paste to your fish, so add all the masala paste to the mix in a bowl and then run in the masala in the fish. Preferably use your hands to make sure the fish pieces are well coated.
Once all the masala is well applied in the fish, add two tablespoons of cornflour and give that a good mix then let it rest for 15 minutes. Add oil to the cooking pan and make sure the oil is well heated then drop in your pieces of fish and fry them for around two minutes on both sides. Remove the fish and place them on a paper towel to remove excess oil. Serve your fish fry with your choice of green chutney with some onions and lemon.
- 4 large garlic cloves, peeled
- 1 2-inch piece ginger, peeled and roughly sliced
- 1 teaspoon red chile powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 2 ½ teaspoons kosher salt
- 1 tablespoon lime juice
- ¾ cup all-purpose flour, rice flour or semolina
- 2 pounds fish steaks, such as bass, haddock, mackerel or swordfish, cut into about 6 1-inch-thick slices
- 6 tablespoons neutral oil
- 1 lime, cut into wedges
- Using a mortar and pestle or a food processor, grind the garlic and ginger into a smooth paste, using a splash of water if necessary to catch the blade.
- Add the chili powder, black pepper, coriander, turmeric, 2 teaspoons of salt and lime juice, and mix until smooth.
- Add a scant tablespoon of water if the spice mix is packed and dry. It should be thick, but you should be able to easily spread it over the fish with your fingers.
- Add flour and 1/2 teaspoon of salt to a plate, mix well and roll the fish pieces around in it, coating each in flour.
- Shake off any excess flour, then gently rub the spice paste all over the floured fish pieces.
- Cover, and set aside to marinate for about 15 minutes.
- Heat oil in a wide, shallow nonstick pan, or seasoned cast-iron pan, over medium heat.
- When the oil is hot, slide the fish pieces into the pan, and cook for 3 to 4 minutes, then carefully flip over to cook another 3 to 4 minutes on the other side.
- The spice paste should be evenly browned and crisp in places and the fish should be cooked through.
- Transfer cooked fish to a paper towel to drain, then to a serving platter with the lime wedges.