This is a very delicate fish and a little tenderness and patience is a must.
- Bombil, cleaned and cut open like a butterfly.
- Ginger Garlic paste.
- Red chilly powder.
- Mustard oil.
For the coating:
- Black pepper powder.
Take all the masala in a dish and use a whisk to mix it. Then add the fish and let it marinate for about 30 minutes.
Spread out the rava, pepper and salt in a plate. Take one fish at a time. Shake off excess masala. Dip it into the coating. Avoid moving it around. Coat evenly on all sides. Keep it in a plate and leave it alone for about 10 mins or more.
Heat oil. It should be enough such that when you put a fish in the pan, about half of it will be covered in oil. The oil should not be smoking hot but hot enough to sizzle around anything you add.
Take a fish. Pat it between your palms to shake off excess rava. Carefully lay it into the oil. It may take upto 5 minutes per side. Alternate between high and medium heat. Fry on both sides.Lift the fish out using a spatula and spoon. Hold it above the oil pan. Let the oil flow thru all the cracks and crevices in the coating and fall back into the pan.
Serve as is or with a nice mayonnaise.
But it goes best with some hot rice and daal.