Indian Fish Fry Recipe Step by Step
Introduction
- Describe in passing the delight of Indian food.
- Emphasize in Indian homes the popularity of fish fry.
- Note that this is a basic, tasty dish ideal for every occasion.
Ingredients:
Suggest popular options including surmai, pomfret, or tilapia.
- Powder form of turmeric
- Chile powder red
- Lime juice
- Paste made with ginger-garlic combination
Additional: optional For those who enjoy spiciness, fresh herbs, including coriander and green chili.
Mathed:
Step 1:
- Start with gutting and cleaning the fish, if needed.
- To cut extra moisture, pat it dry with a paper towel.
Step 2:
- In a bowl, toss turmeric, red chili powder, salt, ginger-garlic paste, and lemon juice.
- Get hands on those! Equally coat the fish and let it marinade for at least half-hour.
Step 3:
- On a dish, layer semolina or rice flour.
- For a crispy coatings, dredge the marinated fish in flour.
Step 4:
- Heat enough oil over medium in a fried pan.
- Drop a small bit of flour in to see whether it’s ready; if it sizzles, you’re set to go!
Step 5:
- Carefully slide the fish into the boiling oil.
- On each side, fry for roughly four to five minutes until golden brown and crispy.
- Steer clear of packing the pan too full to maintain uniform cooking.
Tips
- Keep the heat constant; if it’s too hot, the outside will burn before the inside cooks through.
- For more taste, experiment with garam masala or ajwain, a carom seed.
- For optimal texture, serve the crisp fish hot!
Suggestions for Serving:
- Combine with a serving of tart tamarind chutney or onion salad.
- Present with zesty kick using lemon slices.
- To balance tastes, suggest having with a simple cucumber raita or a cold drink.
Final
- Review how great and simple Indian fish fry can be.
- Invite readers to try and play around with their preferred seasonings and fish.
- Invite comments for variations on the dish or for criticism.
