Fish fry is such a versatile dish that it makes the meal you are eating at once more tasty, more crunchy and definitely more spicy. This humble and simple 3-ingredient fish fry South indian style is a side dish powerhouse, capable of rescuing a sloppy main dish or it can become a main dish when served with roast potatoes or chips.
3-Ingredient Fish Fry South Indian Style
Fish fry is such a versatile dish that it makes the meal you are eating at once more tasty, more crunchy and definitely more spicy. This humble and simple 3-ingredient fish fry South indian style is a side dish powerhouse, capable of rescuing a sloppy main dish or it can become a main dish when served with roast potatoes or chips.
40 minPrep
15 minCook
55 minTotal
Not specifiedservings
Ingredients
Instructions
- 1Wash the fish thoroughly, and pat dry.
- 2Rub the masala evenly onto the fish pieces with your hands (wear gloves if you don’t want you hands to turn yellow with the turmeric powder), or you could use two spoons. Massage it well onto the flesh — the salt and turmeric help get rid of the fishy smell.
- 3Let it rest for 30-45 minutes.
- 4In a shallow or a deep pan, pour enough oil to form a 1/2 centimetre layer on the pan — a thin layer of oil should do.
- 5When it is hot, place the fish onto the pan quickly (as it’ll splash!).
- 6Fry for 5 minutes on medium heat before turning it over. It should be reddish brown. Take care while turing the fish; use a long-handles spatula.
- 7Once the bottom is also fried — a deep reddish brown, it is done. You can keep turing the fish about till you know it is fried.
- 8Take it out and place it on newspapers or paper towels to absorb the oil.
- 9Serve with onion rings or coriander leaves if you wish.