why make this recipe
This semolina crust makes fish crisp and tasty. You get a crunchy outside and soft, flaky fish inside. It cooks fast and needs few ingredients. It works as a starter or with rice and dal for a full meal.
introduction
Semolina Fish Fry is easy and quick. You only need common spices and rava (semolina). Marinate the fish well and coat with rava for a golden crust. If you want a lighter version, you can try an air fryer method like this air fryer salmon for ideas on timing and temperature.
how to make Semolina Fish Fry
Clean the fish and make deep slits. Rub lemon and salt first. Make a thick spice paste and rub it into slits and over the fish. Let it sit to absorb flavors. Coat with rava so the fish gets a crunchy layer. Shallow fry on medium heat until both sides are golden and crisp. Drain and serve hot.
Ingredients :
Fish slices – 4–5 (pomfret / surmai / sole / seer), Lemon juice – 1 tbsp, Salt – to taste, Red chilli powder – 1½ tsp, Kashmiri chilli powder – 1 tsp, Turmeric powder – ½ tsp, Coriander powder – 1 tsp, Ginger garlic paste – 1 tsp, Pepper powder – ½ tsp, Garam masala – ½ tsp, Rice flour – 1 tbsp, Optional: a little vinegar for extra tang, Rava (semolina) – as required, Oil – for shallow frying
Directions :
- Clean fish and make deep slits. Rub with salt and lemon juice. Rest for 10 minutes.
- Mix all marination ingredients into a thick paste.
- Apply the paste well inside slits and all over the fish. Marinate for 30 minutes (best for 1 hour).
- Coat fish evenly with rava.
- Heat oil on medium flame. Shallow fry the fish until golden and crisp on both sides.
- Drain on tissue paper.
- Garnish with coriander and serve hot with lemon wedges and onion rings. Perfect with dal-rice or as a starter.
how to serve Semolina Fish Fry
Serve hot so the crust stays crisp. Add lemon wedges and sliced onion. You can serve it with steamed rice and dal, or as a starter with green chutney. For more pan-fry ideas, see these pan-fried fish recipes.
how to store Semolina Fish Fry
Cool the fish to room temperature. Put in an airtight box and place in the fridge for up to 2 days. Reheat in a hot pan or oven to keep the crust crisp. Do not cover with a lid while reheating, or the crust will get soft.
tips to make Semolina Fish Fry
- Pat the fish dry before marinating so the paste sticks well.
- Use medium heat to cook inside without burning the crust.
- Turn the fish gently to keep the coating intact.
- If the rava falls off, press it gently into the fish before frying.
- For less oil, shallow fry and finish in the oven at 200°C (390°F) for 5 minutes.
variation (if any)
- Add a little chopped curry leaves or crushed black pepper in the rava for extra flavor.
- Use semolina mixed with crushed cornflakes for a different crunch.
- For a tangy note, add extra vinegar or a pinch of sugar in the marinade.
FAQs
Q: Can I use besan (gram flour) instead of rice flour?
A: Yes. Besan works but rice flour gives a lighter crisp.
Q: Can I use frozen fish?
A: Yes. Thaw fully, pat dry, and follow the same steps.
Q: How do I keep the rava coating from falling off?
A: Press the rava gently onto the marinated fish and let it rest 5–10 minutes before frying. Use medium heat and turn the fish carefully.
Q: Is this recipe spicy?
A: You can adjust the red and Kashmiri chilli powders to make it milder or hotter.
Q: Can I bake instead of fry?
A: Yes. Brush with oil and bake on a tray at 200°C (390°F) until crisp.
Conclusion
For a similar Goa-style version and more tips, check this Goan rava fry base recipe.
Semolina Fish Fry
Ingredients
Method
- Clean the fish and make deep slits in it.
- Rub lemon juice and salt all over the fish and let it rest for 10 minutes.
- Mix all marination ingredients into a thick paste.
- Apply the paste well inside the slits and all over the fish. Marinate for 30 minutes (best for 1 hour).
- Coat the fish evenly with rava.
- Heat oil on medium flame.
- Shallow fry the fish until golden and crisp on both sides.
- Drain on tissue paper before serving.