I experimented this recipe and it turned out so well. It is an excellent finger food for kids. This has to be made with boneless pieces of fish. I have used koduva variety of fish here. You shall try with any boneless fish. It is so good really. It has a crispy outer and soft inner. Kids and adults would love it equally. It does not require more marination too. Allow it to rest for 15-30 minutes and fry in batches in slow flame. Frying does demand some time as it has to be done slowly and in batches too. Another point is it makes the oil very dirty that it cannot be used further. At last, when you taste, it will be finger licking good.
INGREDIENTS
nutritional information: Serves 2-3
250 gms cleaned boneless fish
1-2 tbsp vinegar for cleaning (optional)
For marination:
1 tsp chilli powder
1 tsp coriander powder
1 tsp fennel freshly powdered
1 tsp cumin freshly powdered
1.5 tsp ginger garlic paste
1 tbsp lemon juice
salt to taste
other ingredients:
1/2 cup besan flour
1/2 cup bread crumbs (or powder 2 bread slices)
oil as required for frying
Method:
1. Clean the fish and cut them into bite sized pieces. Add vinegar and rub well. Wash again twice and drain the water well.
2. Roast and powder fennel and cumin. Add all the ingredients for marination and toss well. Do not add any water.
3. Allow it to marinate for atleast 15 minutes. I have used fresh bread instead of bread crumbs here. If so pulse torn bread slices in mixie.
4. Mix equal quantity of bread crumbs and besan flour.
5. Seperate egg white from yolk. Either mix the whites with fish as below or dip each piece individually before coating it with bread crumbs-besan mixture.
6. Coat the pieces in besan-bread crumbs mixture. Toss in hand to remove the lose coating if any and deep fry them in oil. Tossing helps to minimise oil becoming dirty. Cook them in medium flame, ensure they have cooked inside well.
Serve hot with lemon wedges and onion rings. Do not miss the onion rings, they enhance the taste a lot.
Notes:
Use boneless variety of fish. Check if there any bones before marination.
Maintain the temperature of the oil in medium flame, it should not be either smoking hot (inside might not have cooked well) or low (besan-bread crumb mixture drinks oil a lot).
Thanks for reading the recipe, if you like this recipe please leave a comment below.
