Kane Rava Fry

Instructions

1. 1

   Prepare the Fish

   • Rinse the cleaned fish and pat them completely dry with paper towels. This step is crucial for a crispy coating.
   • Using a sharp knife, make 2-3 shallow, diagonal cuts on both sides of each fish. This allows the marinade to penetrate deeply.
2. 2

   Marinate the Fish

   • In a bowl, combine the Kashmiri red chilli powder, turmeric powder, ginger-garlic paste, lemon juice, and 3/4 tsp of salt.
   • Mix into a thick, smooth paste. If it's too dry, add a teaspoon of water.
   • Generously apply this marinade over each fish, ensuring you rub it well into the cuts.
   • Let the fish marinate for at least 20 minutes at room temperature, or up to an hour in the refrigerator for deeper flavor.
3. 3

   Prepare the Coating

   • On a wide plate or tray, combine the coarse rava, rice flour, and the remaining 1/4 tsp of salt.
   • Mix thoroughly until evenly distributed.
4. 4

   Coat the Fish

   • Take one marinated fish at a time and place it onto the rava mixture.
   • Press down gently to coat it evenly on all sides. Shake off any excess coating.
5. 5

   Shallow Fry

   • Heat the coconut oil in a wide, heavy-bottomed skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place the coated fish in the pan, leaving space between each piece. Do not overcrowd.
   • Fry for 4-5 minutes on the first side until it's golden brown and crisp.
   • Gently flip the fish using a spatula and fry for another 4-5 minutes on the other side until cooked through and equally crispy.
   • Remove the fried fish and place it on a wire rack to drain excess oil and maintain crispiness.
6. 6

   Serve

   • Serve the Kane Rava Fry immediately while it's hot and crispy.
   • Garnish with fresh onion rings and lemon wedges on the side.