Silver Fish Rava Fry

Instructions

1. 1

   Marinate the Fish

   • Gently wash the silver fish and pat them completely dry with paper towels. This step is crucial for achieving a crispy coating.
   • In a mixing bowl, combine the ginger-garlic paste, red chili powder, turmeric powder, kokum extract, and salt to create a smooth, thick marinade.
   • Carefully rub this marinade all over the fish, ensuring each piece is evenly coated.
   • Set aside to marinate at room temperature for at least 15 minutes, or up to 30 minutes for a deeper flavor.
2. 2

   Prepare the Coating

   • On a wide plate or tray, mix the rava (semolina) and rice flour until well combined.
   • Take each marinated fish individually and press it firmly into the rava mixture, coating it thoroughly on all sides.
   • Gently shake off any excess coating and place the coated fish on a separate plate in a single layer.
3. 3

   Shallow Fry

   • Heat the oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil should be hot but not smoking (around 180°C or 350°F).
   • Carefully place the coated fish in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature.
   • Fry for 3-4 minutes on the first side, until the coating is a deep golden brown and crisp.
   • Gently flip the fish using a spatula and fry for another 3-4 minutes on the other side until cooked through and equally crispy.
4. 4

   Drain and Serve

   • Once cooked, remove the fish from the pan with a slotted spoon and place them on a wire rack to drain any excess oil. This helps them stay crispy.
   • Serve immediately while hot. Garnish with sliced onions, lemon wedges, and fresh coriander leaves.