This recipe is from my mother in laws side, she adds more spices for the fried fish and give it a very spicy masala fry fish. The ingredients which we add gives a different taste. This recipe is entirely different from my mothers recipe and in taste also . Even she prepares the curry, rasam and fish fry. All in the family used to enjoy it. This is very spicy and tasty too.
You can fry it on tava or shallow fry or deep fry the fish. Fish fry is very popular dish and cooked in varieties also. Each house has their own recipe of fish fry. My mother in law used to prepare this way, may be the proportion may not be the same. You can take any fish for fry like sea bass, king fish, snapper, pomfret, tilapia, red mullet, rohu and other fishes which you get near place, all are white flesh fish. Mostly we use king fish (vanjaram in tamil) and shankara in Tamil like a snapper fish.
Ingredients
- fish (snapper (shankara in tamil) or king fish(vangaram in tamil) – 500gms
- wheat flour – 2tbsp to 3tbsp(used for chapatti(phillispury)(optional)
- chilli powder – 2tsp
- ginger and garlic paste – 2tsp
- garam masala – 1/2tsp
- pepper powder – 1/2tsp
- coriander powder – 3tsp
- salt
- turmeric – a pinch or 1/4th tsp(optional)
- water – 3tbsp to 4tbsp as per requirement
- oil for frying
Method
- Marination
- Take a wide bowl or a plate and add all the ingredients to form a good thick paste of it like wheat flour, chilli powder, salt, turmeric powder and all, mix well, then add water and make it like a thick paste but not very tight and dry.
- apply on fish, the marinate should coat the fish well.
- keep it in the fridge for more than 2hrs covered with a lid or cling flim .
- while frying take it 1/2hr in advance and then fry it. Frying
- drizzle 2tsp oil on tava , when it gets warm, add fish on it, the sizzling sound should come.
- while frying put few drops of oil on the corner sides also, so that it does not stick to the pan and the fish is cooked well.
- do not turn the fish immediately, after 3min turn the fish and fry it.
- cook the fish till it is cooked well, the coating becomes a dark reddish colour and crispy also.
- in between turn the fish and fry it. fry the fish evenly. Do not turn the fish many times also. the fish gets cooked fast.
- when the fish is cooked it becomes firm.
- fry all fish slices in batches by putting oil in between, if it is required and when finished put it in a bowl or plate.
- It will take 15 to 20 min to fry according to its size and cook it on medium heat.
- serve it with rice and fish curry or simple rasam or dal.
Notes
- Try to use tong for turning the fish.
- When the fish is cooked on one side, then only turn the fish.
- When the oil is hot then only put the fish on tava, other wise if it is cold, the masala will get stick to the pan and come out.
- Cook it on medium heat not very high.
- If you want, can reduce the spices and can add tamarind paste or lemon juice for the tangy taste.
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