CHETTINAD FISH FRY RECIPE
(source)
PREP TIME
COOK TIME
TOTAL TIME
Chettinad fish fry recipe, a delicious spicy fish fry recipe from the Chettinad region that goes great with rice and curry.
Author: nags
Recipe type: Fish
Cuisine: Chettinad
Serves: 4
INGREDIENTS
- 4 fish steaks, thinly sliced
- Oil for shallow-frying
For marinade:
- ½ tsp red chilli powder (adjust to taste)
- ¼ tsp black pepper powder
- ¼ tsp turmeric powder
- 1 tsp garam masala powder
- 1 tbsp shallots or pearl onions, ground to a paste
- ½ tsp freshly crushed ginger garlic paste
- Salt to taste
INSTRUCTIONS
- Clean the fish steaks and let the excess water drain. You can also use a Kitchen towel to mop up the excess water (check notes on why this is important)
- In a bowl, mix all the ingredients to prepare the marinade.
- The marinade should be a thick paste so the moisture from the shallots and ginger garlic should be enough but if not, add a few drops of water
- Coat the fish pieces generously on all sides with the fish fry marinade
- Let the marinated fish pieces sit in the fridge, covered, for at least 30 minutes or overnight
- When ready to fry, heat enough oil to shallow fry the fish
- Gently drop each fish piece into the hot oil and keep the heat medium high
- Fry both sides until dark brown and the fish is cooked through (check notes for a few tips)
- Serve hot with raw onions and lemon wedges
If using salmon fillet, cut thin
