- Pink Perch or any white fish.
- Rice Flour about one heaped teaspoon per fish.
- Ginger Garlic Paste, about half a teaspoon per fish.
- Red Chilli powder.
- Turmeric powder.
- Oil, about a teaspoon per fish and also enough to fry it in.
Cut the fish in such a way that it can stand on it’s stomach.
Mix all the ingredients and coat the fish with it. Leave it aside for at least twenty minutes.
Fry the fish in hot oil using medium heat. Flip after five minutes. After five minutes on this side, carefully make the fish stand on it’s stomach for about two minutes.
Then flip on the sides and fry again.
This will ensure a crispier skin.
Again let it stand on it’s stomach so all the oil can drain out.
If you are used to cooking and don’t fear heat, lightly lift the fish out by holding it’s tail.
Let all the oil fall back into the pan.
Pair the fish with a simple cucumber, tomato and mint salad.