Fish Fry in Chettinad Style [Shallow fried avoli (pomefret fish) in Chettinad Style.
Ingredients
Fish 1 full [avoli(pomefret fish) , cleaned and make slit]
Oil as needed to deep fry.
Salt to taste
Rice Flour 1 tbsp
Besan Flour 1 tsp
For Marination
Oil as needed to deep fry.
Salt to taste
Rice Flour 1 tbsp
Besan Flour 1 tsp
For Marination
Shallots 5 no.
Garlic cloves
Ginger 1/2" piece
Fennel seeds 1 tsp
Cumin seeds 1/4 tsp
Pepper corns 1 tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Garlic cloves
Ginger 1/2" piece
Fennel seeds 1 tsp
Cumin seeds 1/4 tsp
Pepper corns 1 tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Method
Grind all the ingredients for marination to a smooth paste without water (if needed add 1 tbsp water) to a fine paste,add enough salt, mix well and keep aside.
Apply the masala paste all over the fish .
Keep it aside for marination for at least 2-3 hours.
Deep fry in low medium heat both side until the fish turns crisp n light brown. Remove from the pan, drain it in paper towel and serve Hot with lemon wedges and sliced tomatoes and onions.
Apply the masala paste all over the fish .
Keep it aside for marination for at least 2-3 hours.
Deep fry in low medium heat both side until the fish turns crisp n light brown. Remove from the pan, drain it in paper towel and serve Hot with lemon wedges and sliced tomatoes and onions.
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