Over the weekend, I was looking to fry fish a little differently. My usual marination would be just turmeric powder, chilli powder, salt and loads of freshly ground black pepper corns. I would not bother to see how much crushed black pepper I would throw in the marinate, as most of the black pepper and masala coated on the fish would anyway end up floating in the oil when frying. So why bother with the count as long as the fish is able to absorb the pepper flavour!
Long back, I had tried this particular fish fry in a restaurant and decided to give it a try. It’s really not that difficult and pretty much the same marinate is used, but it’s coated in semolina (rava) just before frying. For this recipe, I used king fish as I felt this type of fish is best suited for this preparation.
- King Fish – 5 to 6 pieces
- Onion – 1 small (paste)
- Ginger – 2 cm (paste)
- Garlice – 1 clove (paste)
- Chilli powder – 1 tbsp
- Coriander powder – 1 tsp
- Cumin powder – 1/2 tsp
- Fennel powder – 1/2 tsp
- Black pepper – 1 tsp
- Lemon juice – 2 tbsp
- Semolina – 1 cup
- Grind the onion, ginger and garlic to a fine paste.
- Mix all the spices and lemon juice to the paste and adjust the taste accordingly.
- Marinate the fish pieces in the paste and keep it in the fridge for as long as possible.
- Heat a little oil in the wok. While waiting for the oil to heat up, spread the semolina on a flat plate so that you can coat the fish pieces easily with the semolina.
- Shallow fry the fish till it’s cooked and crispy on both sides.