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Semolina Fish Fry

A quick and easy recipe for crispy semolina-coated fish, perfect as a starter or served with rice and dal.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Starter
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Fish Marinade
  • 4-5 slices Fish slices (pomfret / surmai / sole / seer)
  • 1 tbsp Lemon juice
  • to taste Salt
  • 1.5 tsp Red chilli powder
  • 1 tsp Kashmiri chilli powder
  • 0.5 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Ginger garlic paste
  • 0.5 tsp Pepper powder
  • 0.5 tsp Garam masala
  • 1 tbsp Rice flour
  • as required Rava (semolina)
  • as required Oil (for shallow frying)
  • optional A little vinegar For extra tang

Method
 

Preparation
  1. Clean the fish and make deep slits in it.
  2. Rub lemon juice and salt all over the fish and let it rest for 10 minutes.
  3. Mix all marination ingredients into a thick paste.
  4. Apply the paste well inside the slits and all over the fish. Marinate for 30 minutes (best for 1 hour).
  5. Coat the fish evenly with rava.
Cooking
  1. Heat oil on medium flame.
  2. Shallow fry the fish until golden and crisp on both sides.
  3. Drain on tissue paper before serving.

Notes

Serve hot with lemon wedges and onions. Cool to room temperature for storage and refrigerate in an airtight box for up to 2 days. For best results when reheating, do not cover with a lid to maintain the crispiness.