Master the Art of Crispy Fish Fry with This Secret Masala

Ingredients:

• 500 grams fish fillets (tilapia, cod, or any firm white fish)
• 2 tablespoons lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons rice flour or all-purpose flour (for a crispy coating)
• 2 tablespoons semolina (optional, for extra crunch)
• 4 tablespoons oil (for frying)
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Marinate the Fish:

• Rinse the fish fillets and pat them dry with paper towels.
• In a bowl, mix lemon juice, turmeric powder, red chili powder, ginger-garlic paste, coriander powder, cumin powder, garam masala, and salt.
• Coat the fish fillets evenly with this spice mixture. Let them marinate for at least 30 minutes to absorb the flavors.

2. Prepare the Coating:

• In a shallow dish, combine rice flour and semolina (if using). This mixture will give the fish a crispy texture when fried.

3. Coat the Fish:

• Heat oil in a large frying pan over medium heat.
• Dredge each marinated fish fillet in the rice flour-semolina mixture, ensuring an even coating on all sides.

4. Fry the Fish:

• Once the oil is hot, carefully place the coated fish fillets in the pan. Do not overcrowd the pan; fry in batches if necessary.
• Fry the fish for about 3-4 minutes on each side, or until they turn golden brown and crispy. Adjust the heat as needed to prevent burning.

5. Drain Excess Oil:

• Remove the fried fish from the pan and place them on a plate lined with paper towels to absorb any excess oil.

6. Garnish and Serve:

• Garnish the fried fish with freshly chopped coriander leaves.
• Serve hot with lemon wedges on the side.

Serving Suggestions:

• Pair the fish fry with steamed rice, roti, or as a side dish with a main meal.
• It also makes a great appetizer or snack when served with mint chutney or ketchup.

Tips:

• For extra flavor, you can add a pinch of fennel seeds or crushed black pepper to the marinade.
• Ensure the oil is hot enough before adding the fish to prevent it from becoming greasy.
• You can use the same masala and method to fry shrimp or other seafood.