Surmai Rava Fry

Instructions

1. 1

   Prepare the Marinade and Fish

   • Rinse the surmai steaks under cold water and pat them completely dry with paper towels. This is crucial for a crispy finish.
   • In a non-metallic bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, tamarind paste, and salt. Mix well to form a thick, smooth paste.
   • Generously and evenly coat each fish steak with the spice paste, ensuring it gets into all the crevices. Set aside.
2. 2

   Marinate the Fish

   • Let the fish marinate at room temperature for at least 15-20 minutes. For deeper flavor, you can cover and refrigerate it for up to 1 hour.
3. 3

   Prepare the Coating and Coat the Fish

   • On a wide plate or tray, thoroughly mix the fine rava and rice flour.
   • Take one marinated fish steak at a time and press it firmly into the rava mixture. Flip and press again to ensure it's completely and evenly coated on all sides. Gently shake off any excess coating.
   • Place the coated steaks on a separate plate and let them rest for 2-3 minutes. This helps the coating adhere better during frying.
4. 4

   Shallow Fry the Fish

   • Pour oil into a wide, heavy-bottomed pan or skillet to a depth of about 1/4 inch. Heat over medium flame.
   • The oil is ready when a tiny pinch of the rava mixture sizzles immediately upon contact. Do not let the oil smoke.
   • Carefully place 2-3 coated fish steaks in the hot oil, ensuring not to overcrowd the pan. Frying in batches maintains the oil temperature.
   • Fry for 4-6 minutes on the first side, undisturbed, until the coating is a deep golden brown and crisp.
   • Using a spatula, gently flip the steaks and fry for another 4-5 minutes on the other side until cooked through. The fish is done when it flakes easily with a fork.
5. 5

   Drain and Serve

   • Once cooked, remove the fish from the pan and place it on a wire rack to drain any excess oil. This keeps the bottom from getting soggy.
   • Serve the Surmai Rava Fry immediately while it's hot and crispy, garnished with sliced onions and lemon wedges for squeezing over the top.