Fried Fish
Absolutely easy, and the yummiest fish ever!
Servings Prep Time
1Serving 20 minutes
Cook Time Passive Time
20minutes 4days
Servings Prep Time
1Serving 20 minutes
Cook Time Passive Time
20minutes 4days
Ingredients
Fish
Marinade – for one slice of fish.
Other things
Instructions
Marination
  1. If using a Surmai, cut into half inch thick slices. If its a Pomfret, debone. Wash the fish slice. Wipe dry using a paper towel.
  2. Mix the salt, turmeric powder and red chillies with the vinegar and make a thick paste. Put the vinegar a little at a time. The paste should not get runny.
  3. Marinate both sides of the fish. The marinade on both sides should be thickly applied.
  4. Keep next to each other in a dish. Fish should not be kept on top of each other as the marinade will get stuck to each other. Cover with cling film.
  5. Freeze the marinated fish for a minimum of 4 days.
To fry
  1. Thaw fish in normal refrigerated section for appx 2 hours.
  2. Add oil to the non stick pan.
  3. Let it heat, but should not smoke.
  4. Slide a slice of the fish, and cover with lid. While cooking the marinade splashes all over, so its better to cover with a lid.
  5. After 5 odd minutes, open the lid and turn over the fish, so that the other side cooks.
  6. After another 5 minutes, take off the lid and fry the fish on both sides till it gets a little crisp and brown.
  7. The marinade will now look brown / black.
  8. Fry as crisp as you like. The marinade has cooked, so if you want it less crisp its okay to take it off the fire.
To serve
  1. Serve hot, with lime, onions and green chillies. And Oh!! Open a beer!!

Share this: