Moruwa Maas Bhaja

Coat the Fish

• Just before you are ready to fry, sprinkle the rice flour over the marinated fish.
• Toss again gently to ensure each fish has a light, even coating of the flour. This coating is what creates the signature crispy texture.

Shallow Fry in Batches

• Pour the mustard oil into a wide, heavy-bottomed pan or kadai and heat over medium-high flame. The oil is ready when it shimmers and a tiny piece of fish sizzles instantly.
• Carefully place a single layer of the coated fish into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
• Fry for about 3-4 minutes on the first side, undisturbed, until it's golden brown and crisp.
• Gently flip the fish and fry for another 2-3 minutes on the other side until equally crispy and cooked through.
• Using a slotted spoon, remove the fried fish from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Serve Immediately

• Repeat the frying process with the remaining batches of fish.
• Serve the Moruwa Maas Bhaja immediately while it's hot and crispy. Garnish with lemon wedges on the side for squeezing over the fish. It pairs perfectly with steamed rice and dal.