PAN FRIED FISH - INDIAN STYLE
Yum
Indians prefer to eat fish with skin and bones on, this fish fry is spicy with great flavors perfect as a main course or side dish. Here i used porgies (scup) this fish is so much flavorful and is one underrated fish, if you cook with perfect blend of spices, its an excellent dish for dinner party. You can also make it with fillets or steak using the same method. This is quick and simple recipe to try.
Indians prefer to eat fish with skin and bones on, this fish fry is spicy with great flavors perfect as a main course or side dish. Here i used porgies (scup) this fish is so much flavorful and is one underrated fish, if you cook with perfect blend of spices, its an excellent dish for dinner party. You can also make it with fillets or steak using the same method. This is quick and simple recipe to try.
Fish ( any fish) - 1 pound
turmeric - 1/4 teaspoon
red chilli powder - 1 teaspoon
ginger garlic paste - 1/2 teaspoon
lemon - 1 teaspoon
cumin powder - 1 teaspoon
salt as required
oil - 1 tablespoon
PREP TIME: 5 mins COOK TIME: 15 mins SERVING :1 or 2
Wash and clean the fish, add the required salt first and then the above listed spices along with ginger garlic paste and lemon, let it sit or marinate for atleast 10 mins. Heat a pan for shallow frying, pour the oil, add the fish pieces. Keep the flame on medium , cooking time totally depends on how big the fish pieces are. So here i cooked for 7 mins on one side, until its brown giving that grilled texture, then flip and cook the other side for another 7 mins. The fish has little crisp on the outer skin side, soft and moist inside once cooked. Serve hot with salt or steamed rice.
Wash and clean the fish, add the required salt first and then the above listed spices along with ginger garlic paste and lemon, let it sit or marinate for atleast 10 mins. Heat a pan for shallow frying, pour the oil, add the fish pieces. Keep the flame on medium , cooking time totally depends on how big the fish pieces are. So here i cooked for 7 mins on one side, until its brown giving that grilled texture, then flip and cook the other side for another 7 mins. The fish has little crisp on the outer skin side, soft and moist inside once cooked. Serve hot with salt or steamed rice.
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