Malabar style fish fry
A delicious and crispy fish fry !!!
You will need
8 fish slices / 500 g (pomfret / nemmeen (seer fish) or any good quality fish
200 ml oil (to deep fry)
For the paste:
2 tablespoon pepper powder (4 – 6 teaspoon pepper powder)
1 teaspoon salt (or to taste)
1/2 teaspoon turmeric powder
½ teaspoon perumjeerakapodi (fennel powder)
6 garlic cloves, chopped
½ - inch piece ginger, chopped
3 curry leaves
1 tablespoon vinegar or 1 tablespoon lemon juice
Make a fine and thick paste of above ingredients in a small mixer bowl. Do not add water.
Wash and clean fish pieces. Drain out water completely. Wipe each fish piece with a kitchen towel.
In a bowl, apply this paste evenly on both the sides of each fish pieces. Cover and keep aside for one hour.
Heat oil in a frying pan / kadai. Reduce the heat to medium and deep fry fish pieces (4 fish pieces at a time) till brown and crisp. Drain on paper towels to absorb extra oil. Serve with rice / boiled tapioca or with fresh salad, lemon wedges ..
Tawa method: Make thin slices of fish pieces. Apply marinade evenly on both the sides of pieces. Cover and keep aside for one hour. Heat 1 tablespoon oil in a flat non stick frying pan on medium heat. Arrange marinated fish pieces and fry on a medium to low heat until golden color on both the sides. Sprinkle 1 tablespoon oil when turning other side.