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
Place the sh pieces on a large platter. Sprinkle with salt and the lemon juice and marinate about 30 minutes in the refrigerator.
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.
Heat the oil in a large non-stick skillet over medium-high heat until it reaches 350°F (175°C) on a deepfry thermometer.
Deep-fry the fish until golden brown and crispy. About 4 to 5 minutes.
Transfer to a tray lined with paper towels to drain. Serve hot, garnished with lemon wedg.
Food: Crispy Southern Indian Fried Fish