There’s in no way like fried fish – somewhat dried up and crispy outside and soft and juicy inside, it’s a mouth-watering recipe. Except of learning how to fry fish, it is also necessary to know how you can pick and buy it from a market. The hardest thing about broiling fish is timing so you don’t overcook this sensitive, delicious food. Usually, fish fries up quick, so having all of the sidelines you’re presenting with it prepared in advance is a brilliant move.
What is the Best Fish to Fry?
With such a large number of fish types accessible, what makes the best fish to broil? Some fishes are best for frying such as bass, snapper, trout, tilapia, Dover sole and cod. Usually, if the fish meat is white, that is a decent indicator that makes a delicious fish for frying.
To avoid burning, a sufficient oil quantity is required in the pan. Some fish are naturally oily and contain extra fats in their meat. These fish types are not good for frying. For example, salmon and Chilean ocean bass is unappealing for frying. These fish are better on the barbecue or in the oven.
Fried fish is usually prepared by deep frying. It is often marinated and covered in a batter made by flour, herbs and spices. The main ingredients of the marination are chili powder, salt, turmeric, vinegar, lemon, spices and ginger garlic paste. You can follow the recipe below to enjoy this delicious fried fish. Please do not forget to share and comment if you like our recipe.
FRIED FISH Ingredients:
Pomfret fish 6-8
Chili Powder 2 tsp
Salt To taste
Turmeric 1 tsp
Vinegar 2 tbsp
Chaat Masala (Mixed Spices) 2 tsp
Ginger Garlic Paste 1 tbsp
Take all ingredients and combine them together in a bowl. Wash fish and make 2-3 diagonal cuts on the both sides so that it can be marinated properly. Now marinate the fish with all the mixed spices. Keep it aside for 10-15 mins. Deep fry till golden brown. Serve hot with dips and salads.
Also check: http://samsrecipeclub.com/mutton-leg-roast/