Food & Drink Magazine

My Kind of FAST Food! Pan Fried Fish, Goan Style

By Weavethousandflavors

  Goan fried fish-1
I love love love all kinds of pan fried fish.

It's one of the simplest things to put together, takes minutes and tastes like you've been slaving on a hot stove for hours.

Evidently I'm not the only one since nearly all states in India have their own version. The center line however remains the same - turmeric, salt, red chilly powder to begin with and then hundreds of variations - tamarind, onion paste, ajawain seeds, green herbs just to name a few.

The coating can be anything from farina, suji (rava), rice flour to besan (chick pea flour).

This is one of the simpler versions of Goan fried fish that has the 3 spices and the addition of tamarind paste. Just the right touch of tang to some heat.

Personally, I find just rava too crunchy and just rice flour too soft. Breadcrumbs and besan are not used in Goan fish fries.

So the perfect choice as far as I'm concerned is a coating that is combination suji (rava) and rice flour.

I serve this fish all the time - as a side to dal and rice, sometimes with a green salad or even a side of veggies.

Bottom line, is that it is just such a great & delicious staple for the busy lifestyle.

Have fun with it - tweak the flavors, make it your own!

 

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Gather the ingredients,

1-1/2 lbs firm white fish steaks (or fillets) such as Swai, Tilapia or Flounder, Vegetable or Canola oil for shallow frying fish

Marinade: 1 tsp red chilly powder (more depending on tolerance to heat), 1-1/2 tsp turmeric powder, 2 tbs tamarind pulp & 2 tsp salt

Crust: 1/2 cup semolina (Suji) & 1/2 cup rice flour

Goan fried fish-collage 1

Fish: If using fillets, Cut along the seam in the center of the fillet and then cut into 2-3" wide pieces.

Wash fish, drain and dry completely with paper towels.

Marinade:

Marinate the fish with 1/2 quantity of the turmeric powder and the red chili powder. Add salt and tamarind pulp and rub well all over the fish.

Crust: In a container with a lid or zip loc bag, add the ingredients for the crust. Close and shake to thoroughly combine. Set aside until required.

Line a platter with two kitchen paper towels. Place near the stove. Also move the marinated fish as well as the crust around the stove.

Goan fried fish-collage 2

In a flat non-stick pan, add 1/3 cup oil. Heat for a few seconds on medium-high heat until the oil is hot.

Dip the marinated fish in the crust, flipping over a few times so a nice coating has formed over the fish. Repeat the process with a few more pieces.

Place the coated fish in a single layer in the pan and fry for 3 to 3-1/2 minutes per side until a light golden brown. Flip over carefully with a fork or a small metal spatula.

Cook for another 3 minutes or so on the other side until both sides are a light golden brown and the fish is flaky and white when cut with a fork.

Remove the fried fish to the lined platter.

Repeat the entire process with the remaining fish pieces until all the fish has been fried.

Serve hot with Goan fish curry & steamed rice
 

Goan fried fish-02

 

Recipe for

Goan Fried Fish

Preparation time – 20-30 minutes

Cooking time – 15-20 minutes

Serves 4-6

Shopping list

1-1/2 lbs firm white fish steaks (or fillets) such as Swai, Tilapia or Flounder

Oil for shallow frying fish

Marinade:

1 tsp red chilly powder (more depending on tolerance to heat)

1-1/2 tsp turmeric powder

2 tbs tamarind pulp

2 tsp salt

Crust:

1/2 cup semolina (Suji)

1/2 cup rice flour

Preparation:

Fish: If using fillets, Cut along the seam in the center of the fillet and then cut into 2-3" wide pieces.

Wash fish, drain and dry completely with paper towels.

Marinade:

Marinate the fish with 1/2 quantity of the turmeric powder and the red chili powder. Add salt and tamarind pulp and rub well all over the fish.

Crust: In a container with a lid or zip loc bag, add the ingredients for the crust. Close and shake to thoroughly combine. Set aside until required.

Method:

Line a platter with two kitchen paper towels. Place near the stove. Also move the marinated fish as well as the crust around the stove.

In a flat non-stick pan, add 1/3 cup oil. Heat for a few seconds on medium-high heat until the oil is hot.

Dip the marinated fish in the crust, flipping over a few times so a nice coating has formed over the fish. Repeat the process with a few more pieces.

Place the coated fish in a single layer in the pan and fry for 3 to 3-1/2 minutes per side until a light golden brown. Flip over carefully with a fork or a small metal spatula.

Cook for another 3 minutes or so on the other side until both sides are a light golden brown and the fish is flaky and white when cut with a fork.

Remove the fried fish to the lined platter.

Repeat the entire process with the remaining fish pieces until all the fish has been fried.

Serve hot with Goan fish curry & steamed rice
Enjoy!

 


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