Fish Fry Secret Tips and Masala Recipe l Machli Fry Recipe l Fried Fish Recipe

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is healthier and gluten-free.

rice flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a healthier alternative that adds fiber.

Start by selecting fresh fish, checking for freshness by pressing the skin and smelling it.

Weigh the fish; after cleaning, it should weigh 1 kg 600 g.

Apply 3 tablespoons of fine salt to the fish, particularly on the belly side.

Sprinkle 1 tablespoon of ajwain over the fish to help eliminate any fishy smell.

Squeeze juice from 5-6 lemons over the fish, ensuring to cover it well. If using larger lemons, 3-4 may suffice.

Cover the fish and refrigerate for 8 hours to marinate.

After 8 hours, rinse the fish thoroughly under cold water to remove excess salt and lemon juice.

Dry the fish using a mesh strainer to let any excess water drain out.

Prepare the spice mix by dry roasting 2 tablespoons of whole coriander, 1 teaspoon of ajwain, 1 tablespoon of black pepper, and 1 teaspoon of white cumin in a pan over medium heat until fragrant.

Grind the roasted spices coarsely and mix with 3-4 tablespoons of red chili powder, 1 tablespoon of garlic powder, and 1/2 teaspoon of turmeric powder.

Mix the spices well to create a fish masala.

For the batter, combine 1/2 cup of gram flour and 1/2 cup of cornflour with enough water to create a smooth paste.

Add 2 tablespoons of lemon juice to the batter for flavor.

Coat the marinated fish with the spice mix, ensuring even coverage.

Then, dip the fish into the batter, making sure it is well-coated.

Heat oil in a deep frying pan over medium-high heat until hot.

Carefully place the coated fish into the hot oil, frying in batches if necessary.

Fry the fish until golden brown and crispy, about 5-7 minutes per side.

Remove the fish from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens