FISH FRY

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INGREDIENTS


  • 500 GRAMS OF ROHU FISH(YOU CAN USE ANY KIND OF FISH)
  • PINCH OF TURMERIC
  • PINCH OF SALT

FOR FISH FRYING BETTER

  • 3 T/S OF RICE FLOUR
  • 2 T/S OF CORN FLOUR
  • 1 T/S OF ORGANO(OPTIONAL)
  • 1/2 T/S TURMERIC POWDER
  • 1 T/S CHILI POWDER
  • 1 T/S CORIANDER POWDER
  • 2 T/S GINGER-GARLIC PASTE
  • SALT TO TASTE
  • OIL FOR SHALLOW FRYING. (NOTE:-YOU CAN ALSO DEEP FRY THE FISH INSTEAD OF SHALLOW FRYING.)


METHODS.

  • TAKE DEKCHI OR BIG BOWL. CLEAN THE FISH.
  • NOW ADD PINCH OF TURMERIC POWDER AND LITTLE BIT OF SALT.
  • GIVE A NICE MASSAGE TO THE FISH.
  • NOW HEAT A KADHAI ADD 5 T/S OIL. NOW SHALLOW FRY FISH PIECES. (A VERY IMPORTANT NOTE TO OIL. IF THE FISH STICK BOTTOM OF THE KADHAI THEN TURN OFF THE GAS WHEN THE OIL IS BECOME AT ROOM TEMPERATURE THEN YOU EASILY TURN ANOTHER SIDE OF FISH. AGAIN IMPORTANT NOTE FOR ALL:-WHEN YOU SHALLOW FRY ANY KIND OF FISH THEN YOU HAVE COOK IT ON MEDIUM TO HIGH FLAME.)
  • AFTER SHALLOW FRY ALL THE PIECES OF FISH THEN YOU MAKE THE BATTER.


FOR BETTER

  • TAKE A BOWL. ADD 2 T/S OF CORNFLOUR,3 T/S OF RICE FLOUR AND 1 T/S OF OREGANO(OPTIONAL) I USED OREGANO IN DISH FOR THE LITTLE BIT OF DIFFERENT FLAVOR. BUT IF YOU NOT LIKE OREGANO YOU CAN SKIP IT.
  • NOW ADD 1 T/S OF CHILLI AND CORIANDER POWDER,1/2 T/S OF TURMERIC POWDER. NEAR ABOUT 2 T/S OF GINGER-GARLIC PASTE.
  • ADD LITTLE BIT OF WATER TO MAKE A SMOOTH AND FINE BATTER FOR FISH.
  • WHEN THE BATTER IS READY. DIP THE SHALLOW FRIED FISH AND AGAIN FRY IT IN THE OIL WHICH WE ARE USED FOR FISH FRYING.
  • ON MEDIUM FLAME WE GONNA COOK THE FISH. THE FISH IS ALL READY COOK WHILE SHALLOW FRY NOW WE WANT THE BROWN COLOR OF BATTER OR COOK TILL THE FISH BECOME CRISPY.
  • NOW SERVE IT WITH CHUTNEY OR ANY KIND OF BEER. YOU ALSO SERVE THIS DISH AS STARTER.


##LET'S SEE THIS RECIPE STEP BY STEP PICS##
1.TAKE A BOWL.ADD FISH NOW SOME PINCH OF SALT AND TURMERIC POWDER.

2.GIVE A NICE MASSAGE TO THE FISH.

3.HEAT A KADHAI.ADD 5 T/S OF OIL.

4.NOW SHALLOW FRY FISH PIECES. (A VERY IMPORTANT NOTE TO OIL. IF THE FISH STICK BOTTOM OF THE KADHAI THEN TURN OFF THE GAS WHEN THE OIL IS BECOME AT ROOM TEMPERATURE THEN YOU EASILY TURN ANOTHER SIDE OF FISH. AGAIN IMPORTANT NOTE FOR ALL:-WHEN YOU SHALLOW FRY ANY KIND OF FISH THEN YOU HAVE COOK IT ON MEDIUM TO HIGH FLAME.)


5.TURN ANOTHER SIDE OF FISH.

6.KEEP THE OUT SIDE FROM KADHAI AND LET IT COOL FOR SOMETIMES.

7.NOW FOR BATTER:-TAKE A BOWL. ADD 2 T/S OF CORNFLOUR,3 T/S OF RICE FLOUR AND 1 T/S OF OREGANO(OPTIONAL) I USED OREGANO IN DISH FOR THE LITTLE BIT OF DIFFERENT FLAVOUR. BUT IF YOU NOT LIKE OREGANO YOU CAN SKIP IT.

8.NOW ADD 1 T/S OF CHILLI AND CORIANDER POWDER,1/2 T/S OF TURMERIC POWDER. NEAR ABOUT 2 T/S OF GINGER-GARLIC PASTE.

9.ADD SALT.


10.NOW LITTLE BIT OF WATER OR 200 ML OR AS REQUIRED.


11.MIX IT WELL AND MAKE SURE THAT THE BATTER NO LUMPS. MAKE FINE AND SMOOTH BATTER FOR FISH.


12.DEEP THE FISH IN A BATTER.


13.FRY IT AGAIN IN THAT FISH OIL.ON LOW TO MEDIUM HEAT COOK THE FISH UNTILL GOLDEN BROWN COLOR.


14..TURN IT ANOTHER SIDE AND AGAIN COOK IT.


15.YOUR DONE NOW...



##YOUR FISH FRY IS READY TO SERVE WITH ANY KIND OF CHUTNEY##


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