It started with Suchandra getting fish fry to office for lunch. Once. Then again a second time. Yummy!
It was around then that I wanted to eat more fish fry, one of my favourite fish preparations! Notepad, pen in hand, a quick call to Mom later, I was all set to fry fish on a Sunday afternoon.
Fish fry can be made with different types of fish. Traditionally, Bhetki is the choice of fish for making fry. But since it might not always be readily available, Basa and Salmon are good alternatives.
Since salmon is relatively easily available around where I live, I used it to make this fish fry. The quantity in this recipe serves approximately 2-3 people as a snack, depending on how hungry they are!
Ingredients
Salmon - boneless, cut into about 1" pieces, 250 gm
Oil to shallow fry
Breadcrumbs - about one cup
First marinade
Salt
Lemon juice - about half a lemon
Second Marinade
Ginger garlic paste - about 1 tablespoon
Green chillis - 2, finely chopped
Fresh coriander leaves - a small bunch, finely chopped
Lemon juice - about half a lemon
Egg - 1
Cornflour - 2 tablespoon
Salt - to taste
Pepper - to taste
Method
- Wash the fish well.
- Marinate with salt and lemon for about half an hour. This helps get rid of the 'fishy' smell.
- Wash the fish.
- Now marinate with the ingredients listed under 'Second Marinade'.
- Keep it aside for an hour.
- Take an old newspaper and spread the breadcrumbs over it.
- Roll the fish pieces in the breadcrumb and shake off excess crumbs.
- In a pan, heat the oil.
- Gently lower one piece of fish into the oil to check if the temperature is right.
- If the fish sizzles and cooks properly, add the remaining pieces and fry till cooked and golden brown on both sides.
- Take out onto a plate lined with paper napkins.
- Serve hot with ketchup or a yummy dip.