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Crispy, golden-brown ladyfish fillets coated in a spicy marinade and crunchy semolina. This Mangalorean classic is a seafood lover's delight, perfect as a starter or with a simple dal and rice.
Prepare the Fish
Marinate the Fish
Prepare the Coating
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Crispy, golden-brown ladyfish fillets coated in a spicy marinade and crunchy semolina. This Mangalorean classic is a seafood lover's delight, perfect as a starter or with a simple dal and rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 358.68 calories per serving with 31.82g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Coat the Fish
Shallow Fry
Serve
This recipe works wonderfully with other firm, white fish like pomfret (paplet), kingfish (surmai), mackerel (bangda), or even prawns.
For a spicier version, add 1/2 teaspoon of black pepper powder or a teaspoon of green chili paste to the marinade.
Add 1 tablespoon of finely chopped curry leaves or fresh coriander to the rava mixture for an extra layer of flavor and aroma.
For a tangier marinade, substitute half of the lemon juice with 1 tablespoon of tamarind pulp.
Ladyfish is rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Like many sea fish, Kane is a good source of omega-3 fatty acids, which support heart health, reduce inflammation, and are crucial for brain function.
The turmeric used in the marinade contains curcumin, a powerful compound known for its natural anti-inflammatory and antioxidant effects.
A single serving of Kane Rava Fry (approximately 2 pieces or 140g) contains an estimated 280-350 calories, depending on the amount of oil absorbed during frying.
It's a mix. The fish itself is very healthy, providing lean protein and omega-3 fatty acids. However, since it's shallow-fried, it has added fats and calories. It's best enjoyed in moderation as part of a balanced meal.
Any firm-fleshed fish works well. Popular alternatives in coastal India include pomfret, kingfish (surmai), mackerel (bangda), and sardines. You can also use fillets of tilapia or cod.
Yes, you can, but the texture will be different. For air frying, spray the coated fish with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway. For baking, place on a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes. It will be less crispy than the shallow-fried version.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The coating will lose its crispiness. To reheat, place it in a hot oven or an air fryer for a few minutes to regain some of the crunch. Avoid microwaving, as it will make the fish soggy.