List of all the things required for Fish Fry Masala
For a perfect fish fry masala, what is required are spices which can be easily obtained from your kitchen.
Ingredients:
- 2 tbsp Red Chili Powder
- 1 tbsp Turmeric Powder – used just to add color and an earthy flavor.
- 1 tbsp Coriander Powder (to be used for flavor as well as aroma)
- 1 tbsp Cumin Powder (This spice has an understate of warmth and slight bitterness)
- 1 tsp black pepper powder (optional but if you love spicy then absolutely must have)
- 1 tbsp Ginger-Garlic Paste (as the foundation for the dish).
- White vinegar or Apple cider vinegar (1 tablespoon) or Tomato puree or Lemon juice or Tamarind paste.
- Salt to Taste (to bring out fully all the flavors)
- 2-3 tbsp Rice Flour or Semolina (optional to make the cake crispy crust)
- 1-2 tbsp oil – used when mixing the masala so that it does not fly all over the place.
How to prepare Fish Fry Masala
Mix the Spices: In a large bowl take red chili powder, turmeric powder, coriander powder, cumin powder, and black pepper powder. This blend makes up the core of your masala.
Add Aromatics: Then add ginger-garlic paste to the preparation. This is very important since these are the ingredients that give extra depth and taste to the fish. They emerge as quite appealing and prepare a nice background for the masala that gives it a good smell.
Balance with Tanginess: Now add one tablespoon of either lemon juice or tamarind paste. Lemon juice is used to counterbalance the fattiness of the fish as well as to bring some level of brightness.
Salt It Right: Pour the salt on the mixture, and it is important to remember that fish needs slightly more salt added to it. Taste it as you go and make some changes depending on what you find out.
Optional Crunch: If you love your fries as crispy as possible, include rice flour or semolina in the masala. This creates an extra thickness when the fish is fried and as a result, is more enjoyable.
Bind with Oil: Finally, add a tablespoon or two of oil to the blended spices to help in sticking together. The oil helps the spices adhesion to the fish well and gives the fish a beautiful shine when frying.
Consistency: It is at this point that the paste consistency of the prepared masala should be thick enough so that when you paint the fish with it – you get a thick coating. If the batter has got too dry, you should add a little more oil or lemon juice to it, and in case the batter has got too wet, then add some more rice flour.
Preparing the Fish for Frying
Once the above-said masala is ready, it’s high time you prepared the fish usually red snapper would be good fish. For pomfret or paplet fry, follow these steps:
Clean the Fish: Lather and then thoroughly wash the fish using cold running water after that dab with pieces of paper. All scales and guts should have been removed. For flat and round fishes such as pomfret and paplet, always incise a few visions at both sides of the fish. This makes it possible for the masala to go deep into the flesh so that you end up with a more flavored fry.
Marinate: Spread the fish evenly with this masala, don’t forget to get it into the cuts made on the fish and the skin. The fish should be marinated for 30 minutes but preferably it can marinate for 1-2 hours depending on what is required. This means the longer you marinate, the deeper the spices would have soaked into the fish increasing on taste.
Prepare to Fry: Once the fish has been marinated you are now able to fry, bake, grill, steam, or barbecue it. I wouldn’t say one method is better than the other, as each yields a somewhat different texture and flavor, though all will give you a tasty fish fry.
Cooking Methods for Fish Fry
1. Fish Tawa Fry
The Tawa fry method is one of the oldest methods of preparing fish fry. The flat pan or tawa prepares the fish evenly such that by the time the bottom surface is well done including the crisps; the inside retains moisture and tenderness.
- The last step is turning on the stove to medium heat placing a flat pan (tawa) on it and pouring one tablespoon of oil on the pan.
- Lay the fish’s marinated side down on the tawa and cook for about five minutes and flip over to the other side cook for another four to five minutes until they turn seared and crispy.
- While flipping the fish ensure you do it gently so that the fish doesn’t break apart.
- After that take it off the tawa and place it on a plate having some paper towels to drain out the excessive oil.
2. Fish Fry in Microwave
A much healthier idea would be to fry it in a microwave since we all know; frying is never good for the body. This method makes it possible to cut down on the oil content so that when you are finished the fish fry is also very tasty.
- Place the microwave at the middle heat level.
- Marinate fish with oil and put into a microwave dish that must be greased.
- Bake it in a microwave setting for about 4-6 minutes without a turn, and flip the fish halfway through.
- Baste the fish with a little oil for purposes of texture after preparing the fish to be microwaved.
3. Deep Fry
Deep frying will serve you right if you love a very crisp fish fry as served in many restaurants. This procedure guarantees the fish an even distribution of a golden-brown layer externally while maintaining the fish’s moisture.
- Cook enough oil in a deep-frying pan that will allow the dough to float. The oil should be hot but do not be colored, murky, or smoking.
- Slowly put the fish into the oil and fry it until it is brown and crunchy skin side down; 3-4 minutes.
- I then spoon out the fish with the aid of a slotted spoon and place it on kitchen paper to absorb excessive oil.
Serving Suggestions
Once your pomfret fry or paplet fry is ready, serve it hot with a few accompaniments to enhance the experience:
- Goan Green Chutney: A critically tasty fresh coriander and green chili chutney with garlic and coconut form the side for Fish fry. It balances with the flavors of the fried fish; this also brings out an extra taste that is cooling to the throat.
- Lemon Wedges and Onion Rings: Lemon juice added to the fish gives a fresh sourish taste, the raw onion rings however give a crunchy and spicy ingredient.
- Steamed Rice and Pomfret Curry: When turning it into a meal, the fish fry should be accompanied by rice and a side of Pomfret curry. Challenging elements of this type of food are also experienced through the heat of the spicy curry and the crispy fry gives a great feel on the tongue.
