Tawa Fish Fry

Instructions

1. 1

   Prepare the Fish

   • Rinse the fish steaks under cold water and pat them completely dry with paper towels. This is a crucial step for a crispy result.
   • Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each fish steak. This allows the marinade to penetrate deeply for maximum flavor.
2. 2

   Marinate the Fish

   • In a mixing bowl, combine the ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
   • Mix thoroughly to form a thick, smooth paste. If the paste is too dry, add a teaspoon of water to achieve a spreadable consistency.
   • Generously rub this masala paste all over the fish steaks, ensuring it gets into the slits you made.
   • Let the fish marinate for at least 15-20 minutes at room temperature. For a deeper flavor, cover and refrigerate for 30-60 minutes.
3. 3

   Coat the Fish

   • Spread the rice flour evenly on a flat plate or tray.
   • Take each marinated fish steak and gently dredge it in the rice flour, pressing lightly to ensure both sides are evenly coated.
   • Shake off any excess flour. The goal is a thin, light coating that will become crispy when fried.
4. 4

   Shallow Fry the Fish

   • Heat the oil in a wide, flat pan (tawa) or a skillet over medium-high heat. The oil should be hot but not smoking.
   • Carefully place 2-3 coated fish steaks on the tawa, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for about 4-5 minutes on the first side until it's golden brown and crisp. Avoid moving the fish around too much to allow a good crust to form.
   • Gently flip the steaks using a spatula and cook for another 4-5 minutes on the other side until cooked through and flaky.
   • Remove the fried fish from the tawa and place it on a wire rack to drain any excess oil and maintain crispiness.
5. 5

   Serve Hot

   • Serve the Tawa Fish Fry immediately while it's hot and crispy.
   • Garnish with fresh onion rings and serve with lemon wedges on the side for squeezing over the fish.