Fish Rava Fry

This Fish Rava Fry recipe is an
excellenthttps://www.greatbritishchefs.com/collections/classic-british-recipes
Mangalorean
classic,https://www.greatbritishchefs.com/ingredients/haddock-recipes where the
whole flounder is marinated with a handful of cupboard spices. Frying it with a
coat of semolina helps the crust stay crisp, while the fish stays moist. It
pairs perfectly with Coconut Dhal and hot steamed rice. This hearty and
satisfying fish fry is my son's most favourite and worthy of a second helping!!.

Servings: 4 people

Author:

Prep Time
40 minutes

Cook Time
4 minutes

Marinating time
30 minutes

Total Time
1 hour, 14 minutes

Course:

Main Course

Cuisine:

Indian Mangalorean

Keywords:

fish fried fish Fish Fry Crispy Fried Fish Fish Tawa Fry Indian Fried Fish Mangalorean Fish Fry Rava Fish Rawa Fish Fry

Instructions

1 Using your scissors cut the pectoral, anal and dorsal fins of the flounder. Cut
through the belly and clean the belly well. Remove any dark film in the belly
and give the belly a good wash. Now wash fish well under cold running water.
Drain the fish and remove skin on both sides. If you are unsure, your Asian fish
monger might be able to skin the fish for you. You may leave the fish whole or
cut it into two or three pieces.
2 If you are leaving the fish whole, then place the fish on a dry cutting board.
Using a very sharp knife make 4 shallow cuts (score) on the surface of the fish
spaced approximately 3cm apart. Scoring helps the marinade to penetrate through
the fish and helps the fish cook more evenly.
3 Make a paste with chilli powder, cumin powder, turmeric powder, salt and
vinegar. Only add just enough vinegar to make a paste as we do not want the
paste to be runny.
4 Apply this paste evenly over the fishes (if you are not cutting the fishes) or
fish pieces and, also inside the belly. Wash your hands immediately with
detergent to remove any residue from the chilli paste.
5 Set aside to marinate for 30 minutes minimum or one hour at room temperature. In
very hot conditions, refrigerate the fish until ready to fry.
6 When ready to fry the fish, remove it from the refrigerator. Sprinkle semolina
on to a dinner plate or a platter and spread it around the plate evenly. Place
one fish on the top of semolina and coat this side with semolina. Flip and coat
evenly on the other side. If you have cut the fish into pieces, then coat both
sides of the pieces with semolina. Dust off any excess before you drop the
fish/fish pieces into the oil (SEE NOTE 1)
7 Heat a heavy based non-stick frypan with oil to a near smoking point on medium.
You should have about 1½ cm of oil in the pan to shallow fry the fish. Fry the
fish for 2 minutes on each side or until golden brown. If there is more than one
fish, then fry in batches so the pan is not over-crowded. On the other hand, if
you have cut your fish into pieces, then cook on each side for two minutes or
until golden brown and the fish is cooked through. To check if the fish is
cooked, insert a fork gently at an angle, at the thickest point and twist
gently. The fish will flake easily when it is done and will lose its translucent
or raw appearance.
8 Serve immediately with steamed rice, Coconut Dhal and your choice of vegetables
or papads. Jump to Coconut Dhal Recipe
[https://deliciouslyindian.net/coconut-dhal/]

Fish Rava Fry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook