Hyderabadi Fish Fry

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks under cold running water.
   • Pat them completely dry with paper towels. This is a critical step to ensure the marinade adheres well and the fish becomes crispy.
2. 2

   Prepare the Marinade

   • In a medium bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
   • Mix everything together to form a thick, smooth paste.
3. 3

   Marinate the Fish

   • Gently rub the spice paste all over each fish steak, ensuring an even coating on all sides.
   • Cover the bowl and let the fish marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for a deeper flavor.
4. 4

   Coat the Fish for Frying

   • On a flat plate or tray, mix the rice flour and besan (chickpea flour) together.
   • Take each marinated fish piece and lightly dredge it in the flour mixture, coating it evenly. Shake off any excess flour.
5. 5

   Shallow Fry the Fish

   • Heat the oil in a wide, heavy-bottomed skillet or pan over medium-high heat. The oil should be about 1/2 inch deep.
   • To test if the oil is ready, drop a pinch of the flour coating into it; it should sizzle immediately and rise to the surface.
   • Carefully place the coated fish pieces in the hot oil in a single layer. Do not overcrowd the pan; fry in 2 batches if necessary.
   • Fry for 4-5 minutes on the first side, until it forms a golden-brown, crisp crust.
   • Gently flip the fish and fry for another 3-4 minutes on the other side until it is cooked through and crispy. The fish is done when it flakes easily with a fork.
6. 6

   Drain and Serve

   • Remove the fried fish from the pan and place it on a wire rack to drain excess oil. This helps keep the bottom crispy.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with onion rings and lemon wedges on the side.