Shallow fried Fish | How to make Shallow fried Fish

By Lata Lala  |  25th Jan 2016  |  
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  • Shallow fried Fish, How to make Shallow fried Fish
Shallow fried Fishby Lata Lala
  • Prep Time

    45

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

113

0





About Shallow fried Fish Recipe

A great accompaniment to go with any main dish. Very easy to make and loved by all.

Shallow fried Fish is a delicious dish which is liked by people of all age groups. Shallow fried Fish by Lata Lala has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Shallow fried Fish at many restaurants and you can also prepare this at home. This authentic and mouthwatering Shallow fried Fish takes 45 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Shallow fried Fish is a good option for you. The flavour of Shallow fried Fish is tempting and you will enjoy each bite of this. Try this Shallow fried Fish on weekends and impress your family and friends. You can comment and rate the Shallow fried Fish recipe on the page below.

Shallow fried Fish

Ingredients to make Shallow fried Fish

  • Surmai fish 4 pieces
  • salt to taste
  • lemon juice 2 tbsp
  • ginger garlic paste 3 tbsp
  • kokum petals 4-5 soaked & pulped
  • red chilli powder 2 tsp
  • turmeric powder 1/2 tsp
  • dhania powder 1 tbsp
  • oil to shallow fry
  • rice powder 3-4 tsp
  • lemon to garnish

How to make Shallow fried Fish

  1. Wash and clean surmai fish pieces thoroughly. Apply salt & lemon juice. Keep aside for fifteen minutes.
  2. Now mix chilli powder, haldi, dhania powder, kokum pulp ginger & garlic paste together & marinate fish in this paste for half an hour.
  3. Now heat 2 tbsp oil in flat pan. Roll the marinated fish into rice powder and shallow fry on medium-low flame.
  4. Turn the fish on other side, dribble some more oil and continue to cook on medium-low flame till light brown & crisp. Drain on absorbent paper.
  5. Serve hot with onion rings and lemon wedges.

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