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A simple yet flavorful fish fry from Assam, where fish pieces are marinated in basic spices and coated with rice flour for an incredible crunch. Fried in pungent mustard oil, it's a staple in every Assamese home, perfect as a side with rice and dal or as a standalone appetizer.
For 4 servings
Prepare the Fish
Marinate the Fish
Coat the Fish
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A simple yet flavorful fish fry from Assam, where fish pieces are marinated in basic spices and coated with rice flour for an incredible crunch. Fried in pungent mustard oil, it's a staple in every Assamese home, perfect as a side with rice and dal or as a standalone appetizer.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 300.81 calories per serving with 29.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or side.
Shallow Fry the Fish
Serve
Add 1/2 teaspoon of roasted cumin powder and 1/4 teaspoon of black pepper to the marinade for a warmer spice profile.
For an even crispier texture, use a mix of half rice flour and half fine semolina (sooji/rava) for the coating.
Mix 1 tablespoon of finely chopped coriander leaves into the marinade for a fresh, herby note.
The fish provides essential omega-3 fatty acids, which are crucial for supporting brain health, reducing inflammation, and promoting a healthy heart.
Fish is an excellent source of lean protein, which is vital for building and repairing tissues, muscle growth, and overall body function.
The marinade uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
One serving of Assamese Fish Fry contains approximately 350-400 calories, depending on the size of the fish steak and the amount of oil absorbed during frying.
It is moderately healthy. Fish is an excellent source of lean protein and omega-3 fatty acids. However, since it is shallow-fried, it contains added fats and calories. To make it healthier, you can pan-sear it with minimal oil or bake it in an oven or air fryer.
Absolutely. While Rohu is traditional, any firm-fleshed freshwater fish like Catla, or even sea fish like Kingfish (Surmai) or Pomfret, works very well for this recipe.
Sogginess is usually caused by a few factors: the fish was not patted completely dry, the oil was not hot enough when the fish was added, or the pan was overcrowded, which causes the fish to steam rather than fry.
Yes, you can. Preheat your air fryer to 200°C (400°F). Lightly spray the coated fish with oil and air fry for 10-12 minutes, flipping halfway through, until golden and cooked. The texture will be less oily but still delicious.
It is traditionally served as a side dish with plain steamed rice (bhaat) and dal (dail). It also makes a fantastic appetizer or a starter for a meal.