Manglorean Style Fried Fish

 

                                             Fish Fry

 

This is how I have been eating regular fish fry all my life. People call it the naked fry because it hasn't got any rava covering it. Some just call it masala fry but its just your regular way of frying fish. This masala can be used on any fish, the slits are put so the masala can penetrate the flesh and the fish taste yummier. Only sardines and smaller fish don't need to be slit, or if your using fish fillets they needn't be split.

When I was younger I remember distinctively coming home from school on Saturdays to the beautiful smell of fish frying. Every Saturday, or atleast most Saturdays it was fish fry a dal or tomato saar and rice. So heres to all those Saturday afternoons.

Ingredients for Masala

chilli powder 2 tablespoon

turmeric powder 1/2 tablespoon

salt to taste

vinegar about 3-4 tablespoon or as needed

For Frying

oil for shallow fry

Method

mix the masala to make a nice thick consistency.

clean the fish nicely drain water and then put slits as shown in pics and marinate and keep for atleast 3-4 hours in the refridgerator.

when you are going to fry keep the fish outside the fridge for atleast 10-15 minutes to bring it to room temperature. the heat oil for shallow frying, I use about 4-5 tablespoon for about 4 fishes. once the oil is hot carefully put the fish into the pan and cover using a lid and keep on high flame for about a minute then reduce the flame and let the fish cook for another 3-4 minutes. then open the lid and check if the fish can be moved using  a spatula if yes then flip the fish on to the other side and again increase flame and let it cook for one minute then reduce flame and cook for another 3-4 minutes on sim. once done take out of pan and serve .