Pink Perch is a very yummy fish. Crispy fried it is awesome yummy.
- Fish, preferably with skin.
- Red chilly powder.
- Turmeric powder.
- Ginger and Garlic paste.
- Lemon Juice.
- Rice flour.
- Oil for pan frying.
I like to butterfly the fish so the stomach cavity is open. This prevents any soggy spots in the middle of the fish.
Prepare a thick paste with ginger-garlic paste, chilly powder, turmeric, lemon juice and salt.
Taste the paste before its applied on the fish. This is very important as you can then easily balance it.
Apply on the fish and give it an even coating. Leave it aside for about 20-30 minutes.
On a dry (and this is very important) plate sprinkle rice flour. Place the fish pieces on the flour. Do not stack the fish on top of each other. Avoid moving the fish after its kept on the plate. Sprinkle rice flour on top of the fish.
Wait till all the rice flour gets moist from the moisture its absorbed from the fish. See the pictures to understand the transformation.
Pan fry in hot oil.