Crispy Southern Indian Fried Fish


Crispy southern indian fried ­fish
Fried fish is a nearly universal favorite food all over India—especially during the monsoon season. Often when stuck indoors on a rainy day, a bunch of my cousins and I would serve ourselves our favorite drinks and accompany them with pieces of fried fish. Even today, when planning a dinner for a rainy evening at home with close friends, I would definitely include a dish of fried fish on the menu!


         2 lbs (1 kg) firm fish fillets, such as sole, halibut or pomfret, cut into 3-in (7.5-cm) pieces

         Salt, to taste

         1 tablespoon fresh lemon juice

         1∕3 cup (50 g) rice flour or all-purpose flour

         2 teaspoons Asian chili powder or ground cayenne pepper

         1 teaspoon ground fennel

         2 cups (500 ml) oil, for deep-frying

         4 to 6 lemon wedges, for garnish


Step 1:
Place the ­sh pieces on a large platter. Sprinkle with salt and the lemon juice and marinate about 30 minutes in the refrigerator.

Step 2:
Mix together the rice ‑our, chili powder, and fennel in a ‑at pan or plate.
With a paper towel, dry each piece of ­sh, and then dredge it in the rice ‑our mixture.

Step 3:
Heat the oil in a large non-stick skillet over medium-high heat until it reaches 350°F (175°C) on a deepfry thermometer.

Step 4:
Deep-fry the ­fish until golden brown and crispy. About 4 to 5 minutes.

Step 5:
Transfer to a tray lined with paper towels to drain. Serve hot, garnished with lemon wedg.

Food: Crispy Southern Indian Fried Fish

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