South Indian Style Fish Fry

    Fish fry is the most delicious mouth watering non-veg recipe. It is also one of my favourite fish recipe... It can be served as a side dish or starter. Any fish will suit for this recipe like red snapper, rohu fish, king fish, pomfret, tilapia or even salmon etc.

    It is a common fish recipe in all south indian homes whoever eat fish. You can deep fry, shallow fry or even pan fry in a tawa if you are health conscious. Here I am going to shallow fry the fish. We generally use indian fishes like king fish, pomfret, red snapper etc. But here in USA, we rarely get indian fishes. So I am using golden pampano which matches perfectly to our south indian taste.

Lets see how to make it...

Fish Fry

Cuisine: South Indian | Category: Side Dish | Serves: 2

Prep Time: 15 min | Cook Time: 15 min

Ingredients

Fish Pieces	- 8 nos
Ginger garlic paste	- 1 tsp
Chilli powder	- 1 tbs
Coriander powder	- 1/2 tsp
Turmeric Powder	- 2 pinches
Pepper powder	- 1/2 tsp
Lemon/Lime juice	- 1 tsp
Salt	- as required
Oil	- enough to fry fish

Instructions

1. Clean the fish and cut it into thin slices. Wash the fish pieces well. If you wish, you can wash it with little bit of salt and turmeric. Drain the water completely.

2. Add all ingredients (ginger garlic paste, chilli powder, coriander powder, turmeric powder, lemon juice, pepper powder, salt) except oil to the fish pieces.

3. Mix the masala and fish pieces well. Marinate the fish pieces atleast half an hour to maximum two hours. It helps fish to absorb all the spices and flavours.

4. Heat oil in a pan. Add the fish pieces one by one carefully into the oil.

5. Fry it till two sides of fish becomes nicely golden brown. Do not flip the fish often.

Enjoy this mouthwatering starter with onion slices and a lemon wedge. I can't wait to eat. So I am going to... Yummy!

Lax Notes

* Marination is a very important part. The longer you marinate the taste will be good.

* Do not add water while marinating. Because we are adding lemon juice which gives enough water content for masala.

* Do not add more ginger garlic paste. Otherwise it will be overpowering.

* You can adjust chilli powder according to your taste buds.