Kingfish Rava Fry

Instructions

1. 1

   Prepare and Marinate the Fish (30-45 minutes)

   • Rinse the kingfish steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy coating.
   • In a small bowl, combine the ginger-garlic paste, Kashmiri red chili powder, turmeric powder, kokum extract, and 1 tsp of salt to form a thick, smooth paste.
   • Generously rub this marinade over all sides of the fish steaks, ensuring they are evenly coated.
   • Let the fish marinate for at least 30 minutes at room temperature, or for up to 1 hour in the refrigerator for deeper flavor.
2. 2

   Prepare Coating and Heat Oil (5 minutes)

   • On a wide plate or tray, combine the fine rava, rice flour, the remaining 0.5 tsp of salt, and black pepper powder. Mix thoroughly.
   • Pour the coconut oil into a wide, heavy-bottomed frying pan. Heat it over medium-high heat. The oil is ready when it shimmers slightly and a pinch of the rava mixture sizzles instantly upon contact.
3. 3

   Coat and Fry the Fish (10-12 minutes)

   • Take one marinated fish steak at a time and dredge it in the rava mixture. Press gently to ensure a thick, even coating on all sides.
   • Carefully place the coated fish steaks into the hot oil, ensuring not to overcrowd the pan. Fry in two batches if necessary.
   • Fry for 4-5 minutes on the first side without moving it, allowing a golden-brown crust to form.
   • Carefully flip the steaks and fry for another 3-4 minutes on the other side until the fish is cooked through and the coating is crisp and golden.
4. 4

   Drain and Serve (2 minutes)

   • Once cooked, remove the fish from the pan using a slotted spatula and place it on a wire rack to drain excess oil. This helps maintain crispiness.
   • Serve immediately while hot with lemon wedges, sliced onions, and a side of Goan fish curry rice for a complete meal.