Receta Chettinad Fish Fry
- 2. Garlic pods - 2
- 3. Ginger - 1/2 inch piece
(Peel of the skin from all of the above ingredients and then grind into a fine paste)
Now take this paste and add the Chettinad fish fry masala powder. Then add enough salt and mix well.
Apply this paste on the fish pieces add some curry leaves over the masala and set aside for 15 minutes. (You can keep longer in a refrigerator meat tray and fry when needed, this will make the masala penetrate well into the fish pieces)
After enough marination dust the fish pieces with gram flour and press gently so that it sets well.
Deep fry the fish pieces in enough oil until golden brown on both sides (flip sides carefully so that the masala layer doesn't come off). Remove from flame and drain excess oil using a tissue paper.
Drizzle some lemon juice over the fish fry and serve.
TIP 1: Gram flour is optional; it helps give crispiness and also holds the masala well onto the fish (red snapper or sankara fish has a slippery skin and does not hold on masala properly), but at the same time be careful while frying, as it can get peeled off as a layer so just turn it gently while flipping sides. Shallow frying is not the best option here. But you can avoid gram flour and use the masala alone as they authentically do.
TIP 2: You can use other fishes too. Seer fish, barracuda makes a perfect fish fry.
TIP 3: To get tender juicy fish fry do not fry the fish pieces too long, just fry on medium flame for few minutes to get perfectly fried, succulent fish fry.
Super delicious and flavorful Chettinad fish fry is now ready!! You will definitely love the flavors in it!!