Fried Fish. The stuff that makes our mouths salivate and the cats in the house go mad. I had to lock up my two cats in the balcony so that I could work in peace.
- Any fish. I prefer sea fishes. This recipe will work with Mackerel (used here), Pomfret, Pink Perch and so on.
- Red Chilly Powder as per taste.
- Turmeric powder, about 1/2 a teaspoon.
- Rava or Semolina. About a teaspoon per fish slice or piece.
- Lemon Juice. One lemon for two fishes.
Combine all the ingredients except the fish into a paste. Dilute it with water. The consistency must be such that its able to coat your finger and does not run away. Apply over the fish. Let it rest. THIS IS VERY IMPORTANT. Do not start frying right away.
The fish and masala need to bond with each other. The starch strands need to develop and it takes at least 10 minutes.
Heat oil in a shallow pan. The level must be such that when the fish is placed about 50% of it must be inside oil. The oil must be hot but not smoking hot. The fish must sizzle when placed in the oil. Put it in skin side down. Use a teaspoon to take some hot oil and put on top of the fish.
You don’t need any special tools for frying fish. All you need is a teaspoon and a fork.
Continue frying the fish. When its done, the fish will let go of the pan without much resistance. Flip. Fry for less than half the time it took for the skin side down.
Pick up the fish using the fork. Let the oil drain back into the pan. Balance the fish. Use the teaspoon on the other side if needed. Be careful. But remember this is hot oil. You may get a splatter burn. But you get used to it. What’s the point of taking a blemish free body to the grave.
The fish was plated direct from the pan. No oil but super crispy fish.