I often fry fish with a tasty aromatic coating. But the coating is applied on a semi-fried fish. If you feel the fried fish smells too fishy, then apply the final coating on the raw fish and fry.
This is a very conventional fish fry except that I have used a bit of roasted sesame and groundnut powder.INGREDIENTS
Mackerel 4 nos ( or any other fish with or without bones).
Oil for sallow frying
Lemon juice 30 ml
Ginger juice 1 tbsp
Salt and pinch of turmeric
For the coating
Cumin powder 2 tsp heap
Coriander powder 1 tsp heap
Red chili powder 1 tsp or more
Turmeric 3/4th tsp
Mustard powder 1 level tsp (optional)
Garlic smashed and chopped fine 2 tsp
Green chili 2 chopped fine
Mustard oil 2 tsp ( in the coating mix)
Roasted sesame 1 heap tsp and roasted ground nut 8 seeds , ground to a paste or powder
Sugar 1/4th tsp
Besan 1 tbsp approx. ( as needed for the consistency)
Corn flour 1 tsp level
Rice flour or suji 1 tsp
Clean the fish and make slits
Mix the fish with salt, turmeric, lemon and ginger juice. ( grind ginger and squeeze the juice).
Mix separately the spice powders meant for coating, mix in chopped garlic and green chili, mustard oil, sesame and groundnut paste/powder. Add corn flour and rice flour, add little water so that the dry powders are soaked. Add besan and make thick batter either by adding more besan or water.
Coat each fish with batter so that the slits are filled and nothing is outside the fish surface.
Take oil in a frying pan for sallow fry. Heat oil and fry two or one fish at a time on slow heat. Flick the fish and fry.
Now apply the coating again on the fried side, so that there is a thick layer of about 3 mm.
Now with a spoon collect the hot oil from the frying pan,and keep sprinkling on the applied coating so that the coating gets solidified
Reverse the fish and apply the coating to the other side and follow the above procedure .
The frying shall be carried out on low heat so that the fish is done by the time the coating is fried and light brown
Eat as a snack or with hot rice, ghee or butter, green chili.
The chili hot, coating goes well with rice