Fish Grill Fry

 The Marinade A classic spice blend that complements : • 1 tbsp Ginger-Garlic paste • 1 tbsp Lemon juice • 1/2 tsp Turmeric powder • 1-2 tsp Kashmiri Red Chilli powder (or paprika) • 1 tsp Coriander powder • 1/2 tsp Cumin powder • 1/4 tsp Carom seeds (Ajwain) • Salt to taste 

 Cooking Instructions 

 1. Prep the Fish: Score the fish on both sides so the marinade penetrates the flesh.

 2. Marinate: Rub the spice paste evenly over the fish and let it rest for 30 minutes in the refrigerator.

 3. Sear: Heat a cast-iron skillet or grill pan over medium-high heat and grease it generously with coconut or vegetable oil. 

 4. Grill: Place the fish on the hot pan. Cook for 3-4 minutes on the first side until a crispy crust forms. 

 5. Flip & Finish: Gently flip and cook for another 2-3 minutes until the fish flakes easily with a fork. 

 

Grilled Fish Fry

 

Fish Masala Fry - 6 Steps

 

Fish Fry - South Indian

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Pomfret Fry

Ingredients

Mix 3- 4 tsp of ginger –garlic paste, 1-2 tsp red chili powder, ½ tsp turmeric, ½ pepper powder, 1tsp fish masala (optional), and 1-2 tsp salt. 

Karimeen Fry - Kerala Style

Ingredients

Pearl spot fish cleaned and gashed - 4
Red chilly paste or dry chillies - 10 gm
Turmeric powder - 1/2
Coriander powder - 10 gm
Garlic -5 flakes
Ginger paste - 10 gm
Lemon juice - 1 no
Pepper - 1/2 spoon
Small red onion - 5 or 6
Salt - As reqd
Curry leaves - 1 sprig
Oil

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Fried Catfish

INGREDIENTS

3 tablespoons plus 3/4 teaspoons kosher salt, divided
3 tablespoons hot pepper sauce
6 5-7-ounce U.S.-farmed catfish fillets
1 1/2 cups white cornmeal
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups (about) vegetable oil
Special equipment: A deep-fry thermometer

PREPARATION

Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.
Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.

Fish Fry -

STEP 1- MARINADE FISH PIECES WITH LITTLE SALT,TURMERIC,CHILLI POWDER,LITTLE LEMON JUICE.

STEP-2: PLACE THE MARINATED FISH ON FRYING PAN AND ADD LITTLE OIL. FRY BOTH SIDES FOR 10 MIN.

SERVE HOT IN A PLATE.GARNISH WITH CORIANDER LEAVES.