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Chettinad Fish Fry | Fish Recipes
INGREDIENTS:

400 gms or 2-3 pieces - Fish Fillets
1 Medium - Onion

1/2 tsp or To Taste - Salt
2 tsp - Ginger-Garlic Paste
2 tbsp - Rice Flour
2 tbsp - Chettinad Fish Masala

To Cook - Oil

METHOD:

1.Peel and chop onion, grind onion with ginger-garlic paste (I used fresh ginger, garlic pieces), salt, chettinad fish masala, salt into fine paste without any water.

2.Wash well and pat dry fish pieces, add masala paste, rice flour and apply all over fish fillets in both sides and keep aside to marinate for 15 mins or more if you wish.

3.Heat a tawa or pan and add 2 tsp oil, I place 5-6 curry leaves spring and then place fish pieces on top of curry leaves this way fish pieces get all the curry leaves flavor, you can do this or directly place fish pieces on pan. Drizzle oil on top of fish pieces and cook in medium flame for 5-6 mins or until fish gets golden brown, turn carefully (remove the curry leaves if using), add some more oil on edges if required and cook until fish gets cooked, golden brown both sides.


4.Store hot with rice dal/sambar or rasam.

Notes
You can deep fry fish pieces instead of pan frying.
Use shallots instead of onion if you have it.

You can skip rice flour, it helps to add little crispness to the fish pieces.

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