A simple hack for a crispier coating.
- A nice firm fish. Used Seer (Surmai) here.
- A paste made of lemon juice, ginger garlic paste, red chilly powder, salt and turmeric. Use your judgement on how to balance this. Do not add water.
- Rice flour.
The fish may be fried whole or cut into pieces. This is determined by the size of the pan you have. When cut up like this, I managed to fit in all the pieces at once without letting them touch each other.
Dust the fish with rice flour. Apply the masala paste. Again dust it with rice flour.
We usually mix the rice flour with the paste. But this method of doing it separately ensures much better coverage and since the paste is not very thick it covers the fish much better.
Shallow fry on medium heat till the fish is able to separate from the pan. Then flip it over and fry for roughly half the time it had taken for the other side. Let it stand on its sides to fry all corners. This also allows the oil to drain out. Fish is plated directly from the pan without using any tissues for soaking excess oil.