Fried Fish
With our fried fish recipe, any type of fish will yield a beautiful meal. A perfect weeknight meal or a weekend lunch can be prepared within minutes.
Ingredients
- 1.5 kg Fish
- Cooking Oil (for deep frying) as required
Ingredients for the first marination
- 2 tsp Salt (or as required)
- 2 tsp Celery Seeds (ajwain)
- 1 tsp Ginger powder
- 1 tsp Garlic powder
- ½ tsp Turmeric
- 4 tbsp Soy sauce
- 4 tbsp Vinegar or Lemon juice
Ingredients for the second Marination (Fish Batter)
- 5 tbsp Gram flour
- 3 tbsp Corn flour
- 1 tsp Spices powder (garam masala)
- 3 tsp Red chili flakes
- 1 tsp Red chili powder
- 2 tsp Coriander Seeds (crushed)
- ½ tsp Black pepper powder
Instructions
Fried Fish Preparation
- Wash the fish with fresh water to clean it and place it in the strainer for 10 to 15 minutes to drain out the excess water.
- Mix salt, celery seeds (ajwain), garlic powder, ginger powder, turmeric, soy sauce, and white vinegar or lemon juice to make a mixture.
- Apply this mixture thoroughly and evenly to all sides of the fish pieces. Set it aside for half an hour.
Fried Fish Batter
- Now prepare the batter with gram flour (basen), cornflour, ground coriander seeds, black pepper powder, spices powder (garam masala), red chili flakes, and red chili powder. Mix well and pour in little water to form a dense paste.
- Pour the batter over the fish cuts and apply this batter evenly to all the sides, and set them aside for 10 to 15 minutes.
How to Fry Fish
- Put the oil in the wok and heat it on medium-high flame till it is ready for frying.
- Now set the flame to medium and start frying the fish. Flip the sides of pieces after 3 to 4 minutes. One batch of fish may take total 15 minutes till it gets perfectly fried.
- Fry the fish cuts till they get a beautiful golden color. Then take them out of the wok with a strainer. Keep the fried pieces in the strainer for a while till the extra oil gets strained back into the wok, and then put them over the paper towel in a serving dish.
- Serve hot with slices of lemon and cucumbers along with the sauce of your choice.
Video
Notes
The more refined an oil, the higher its smoke point, because refining removes impurities and free fatty acids that can cause the oil to smoke.