A Base Recipe for Goan Rava Fry Fish

This is a basic Goan Fish Fry with Rava. Rava Fry Fish takes me to the Beaches
of Goa where we used to enjoy these at the local shacks. Also, A good crisp rava
fry fish, as easy as it may look, has so many points to consider while frying to
maintain it's crispiness which I’ve learnt along the way.

For us Goans, a rava fried fish is so common and simple and I didn’t even
realise that I hadn’t posted this recipe on my blog. Very recently, a person,
after seeing a picture post on my rava fried fish asked for the recipe, I looked
it up on my blog and it wasn’t there and I was like “Huh?”This took me back to
my school days where we were made to learn the toughest Maths Sums for the exams
(Group C and D) and when a simple Group A sum would come in the question paper,
there were times we would get stuck and not know how to solve it! We are so
often taught to tackle the tough things while the simple ones take a backseat!

So, A Huge thank you to the people who have asked for this recipe. Here it is.
My Group A recipe with all the Group D problem solving skills 🙂

Servings:

Author:

Course:

Cuisine:

Indian Goan

Keywords:

Fish Fry Dry Fish Isvon Kingfish Kingfish Fry Kingfish Rava Fry# Rava fry Surmai Surmai Fry Visvon Visvon Fry

🧂 Ingredients

500gms Visvon (Kingfish) approx. 6 slices – You can use anyfish of your choice
1 Tspn Table Salt(fine salt)
1 Tspn Kashmiri Chilly powder
1 Tspn Turmeric powder
2 Tspn Vinegar
½ Tspn Ginger Garlic Paste
½ Tspn Sugar
4 Tbspn Oil
1/2 Cup Fine Semolina for coating the fish

Instructions

1 Get the Fish cut into slices (not medium thickness) at the Fish market,
especially if the fish you’re using is one with a hard bone

Note: You can use boneless Fish Filets too

Wash the fish slices and pat them dry with a napkin. Apply the salt on all the
fish slices on both sides and keep aside for at least 1 hour

Note: I like to apply salt on each slice front and back individually rather than
just sprinkling the salt and mixing it randomly. Ifeel that all the slices do
not get coated with salt evenly.

Also, patting the fish dry will ensure the fish doesn’t turnsoggy while frying

Tip: To check that the fish has enough salt, when you feelthe fish with your
fingers, it should be slimy

After an hour, add the turmeric powder, chilly powder, vinegar, sugar and ginger
garlic paste to the fish and mix it well. Keep this aside after 30 minutes

Note: You can make a paste of the turmeric powder, chilly powder, vinegar, sugar
and ginger garlic paste and then evenly coat it on all the fish slices

My Mum doesn't use ginger garlic paste and sugar in the marinade and it still
tastes really good. I like the taste of it ever since I tried it after some of
my readers gave me this tip
2 After 30minutes, heat oil in a pan on medium heat
3 Coat every slice of fish with semolina
4 Transfer the Rava coated fish into the Pan and fry the fish for about 5-7
minutes on medium heat or until it gets a golden crispy coat and then flip the
fish to the other side

Some gyaan on why Fish gets stuck on the Pan and how to avoid it:

1)    The Pan should either be new and not old

2)    Preferably use a Non-stick pan which doesn’t have any scratches on it
where the Teflon coating has been scratched off

3)    If using an Iron Pan, ensure that it is seasoned well

4)    Ensure that the Fish has enough salt. If not, the fish gets stuck

5)    Ensure there is not much water/liquid on the fish or in the masala or else
the rava will get separated from the fish

6)    The Oil in the Pan has to be hot enough. If it’s not hot, the fish skin
gets stuck on the Pan. To checkthis, place your palm above the pan. It should
feel hot on your palm. Or youcan take a little rave and sprinkle it in the oil.
If it sizzles, it means theoil is hot

7)    As soon as you put the fishon the pan, the oil should sizzle. It means
that the oil is hot enough
5 Let it fry for another 5-7 minutes on medium heat and you can then turn off the
heat

Enjoy these Golden Beauties as a starter or as a side dish, Fresh, Hot and
Crispy. Sooooo Goooood!!