Fish fry was made until recently in our home with readymade masalas. I was quite not happy using it because it had ajino moto. So researched and found this chettinadu fish fry recipe, which is very easy with burst of flavours using the freshly ground masala. Making the masala is not a big deal. Sure I won't wish to make fish fry using the readymade masala when the fresh masala is so simple and tasty. Try this once and sure it will be your keeper recipe.
The basic idea is from solais true chettinadu kitchen, also few more points which I learnt on the go. The speciality about this recipe is it has a thick layer of masala over the fish which makes it totally spicy. If you are making for your kids, remove the masala as required and fry them or remove them while eating. The amount of chilli powder added depends upon the quantity of fish being used. Taste the masala mixture before marinating and adjust the spices and salt as per your requirement.
Using mustard oil gives a nice taste to the fish. You shall also use any other oil, but give it a try atleast once. For the new ones in selecting fish, the below points may be helpful. By pressing the fish gently with a finger, the skin should bounce back. If the impressions stays, the fish is old. This technique has always helped me to determine the freshness always. Also the eyes of the fish should be clear. While slicing the fish ask them to slice thinly. It makes the cooking easier and the slice tastes even more good. Mostly, during the weekends the catch is fresh. We prefer vanjaram and varal, sometimes vaalai for fish fry, yet there are many more varieties good for frying.
INGREDIENTS
nutritional information: Serves 2-3
500 gms cleaned fish
1-2 tbsp vinegar for cleaning (optional)
For marination:
8 small onions
8 pods of garlic
1tsp whole pepper
1 tsp fennel
1 tsp cumin
1 tbsp chilly powder (adjust according to quantity of fish)
1 tbsp coriander powder (adjust according to quantity of fish)
juice of half a lime (or 1 tbsp)
salt to taste
2 tbsp besan flour
2 tbsp rice flour
For frying:
Mustard oil as required (or other oil as per choice)
Method:
1. First grind onions, garlic, cumin, fennel and pepper with 1 tbsp of water.
2. Add the rest of the ingredients and make a fine and slightly thick paste. Do not add more water, the paste should be thick, if not add little extra flour to make it thick.
3. Clean the fish with water make sure the hole area is well cleaned in running water, if not it may sometimes taste bitter. Add vinegar and rub well, again wash them in fresh water twice. Washing with vinegar is optional, but it helps in good marination. Drain all the water out of it.
4. Add masala to well drained fish and coat them with masala all over. The masala should stick well to the fish, if not add only little besan flour and rice flour. Let them marinate for minimun of 1 hour.
5. Heat a dosa tawa and add 1 tbsp of mustard oil, swirl all over to spread the oil. When the oil is hot, place 2-3 pieces of fish carefully.
6. Let them cook for 5 minutes on a medium low flame. Then carefully flip them and cook for another 5 minutes. Add little oil when it looks dried out or it may start blackening. You shall cut the edge with a spoon to find out whether it is cooked. If it yields to cut easily and looks white then remove them carefully. This has little extra masala so cook carefully or the masala may peel off.
7. Grilling is optional. No extra oil is required, just place the slices on a griller and grill till done. It gives extra crispness and enhances the taste.
Serve hot with lemon wedges and onion rings.
Notes:
Use kashmiri red chilli for a bright colour.
Mustard oil is optional, but it is good for health too.
Grilling is optional. You shall cook them in advance and grill when needed.
You shall also deep fry, but roasting in tawa is good for this recipe as it has more masala in it.
This tastes good when little spicy.
Using besan flour helps the masala stick well. Rice flour gives a nice crispness.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
