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Best Indian Fish Fry Recipes

Fish Fry
Fish Fry
Fish fry merely best as an entremets or perhaps as a starter. you'll additionally use little slice and deep fry or shallow fry to create it as finger foods that could be a nice alternative for a party or meal snack. Pan cooked grill consumes the smallest oil however still encompasses a fresh crust and style delicious whereas deep cooked consumes heaps of oil.
We in India have many finger licking grill recipes out of that the authentic south Indian grill is simply blissfulness to the roof of the mouth. it's fully yum, delicious, spiced with sour fish masala. you may use the little style of black sole or murrel fish that style very sensible. the grill may be created within the best manner potential by victimization completely different techniques of preparation.
Fish Fry
Fish Fry

Ingredients For Marinate

Barramundi / Bhetki fillet(You can also prefer basa cod catfish tilapia)
2 Tbsp. Ginger, garlic, green chili paste
1 tsp. Black paper powder
Salt as to taste
Lemon Juice as you need
1 Tsp. Carom Seeds / Ajwain (optional)
Ingredients For coat
2 Cup Maida
2 cup Biscuit crumb
1 Egg
2 Tbsp. Oil for Frying
Prep time - 45 Min
Cook Time - 15 Min
Serves – 2
Cuisine - Indian

How To Make Fish Fry Recipe


First, take 4 pieces of fish then wash/clean fish pieces and dry with kitchen towels. Then marinate the fish pieces with Lemon juice, salt as to taste, ginger, garlic & green chili paste. You can also add coriander leaf paste in the marinade, you can also add carom seeds it's optional. Marinate the fish with this Ingredients & Keep it marinated for 20 min after 20 min lets coat the fish.


For coat first Add salt & pepper in the egg you can also add chili powder it’s optional. Beat the egg. First dust some Maida on the fish then dip it in egg then coat in the biscuit crumb then dip it in egg, Again Coat in biscuit crumb again dip in egg & finally coat with biscuit crumb. Coat all the pieces in the same way.


After coating keep it in the fridge or cold places for 15 min, After 15 min deep fry (you can also store it for 3 to 4 days). Heat two tablespoons of vegetable oil in the deep pan, after 15 min remove the fish from cold places & fry it on medium flame till golden brown.


You can fry it minimum 2 min then place on a tissue to soak extra oil, fry all the fishes like this way, Serve hot with Kasundi (Bengali mustard sauce).to get the latest update please click here.
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June 11, 2019 at 2:46 AM ×

Looks amazing! My kids are fond of fish fingers . I am definitely going to try this to make them surprise/

Congrats bro Robinson you got PERTAMAX...! hehehehe...