Maharashtrian Fish Fry

Crispy Fish Fillet Recipe

I served this with homemade garlic aioli and spring mix.

One good thing about this recipe is it is not deep fried. It is inspired from the traditional way of making fried-fish in my village and I grew up eating different variations of this made by my aunts or grandmas. You can use a marinade of your choice for this, I have used cilantro-mint chutney, with extra lemon.

Ingredients:

2 salmon or any fish fillets or fish burgers
4 tbsp marinade of your choice
1/4th cup semolina
2 tsp red chilli powder
1/4 tsp crushed black pepper
salt to taste
1 tsp kasuri methi(optional)

Method

1. Marinate fish in your choice of marinade while you prepare the semolina mixture.

   

2. In a dish, mix semolina, salt, pepper, red chilli powder(add a 1 tsp more if you like it spicy) and kasuri methi together.
   

   

3. In a non-stick pan, heat 2 tbsp of ghee on a high flame.

4. Pat dry the fish fillets with a kitchen towel and coat it with the prepared semolina mixture on both sides.

5. Keep the splutter guard ready and add fish to the pan.

   

6. Reduce the flame to medium-high and cook the fillet for 3-4 mins depending on the thickness of your fillets, turning halfway.

7. Consume immediately with your choice of side or no side.

Note:

1. Kasuri methi is dried fenugreek leaves. It is easily available in all Indian stores.

2. For 1/2 inch fillet thickness, cook time of 1.5 mins one side is more than enough, try not to overcook the fish.

3. If you’re making this in batches, discard the burnt pieces and fat in between the batches for best results.

4. Here is a video that shows how crispy the crust is.