Spicy Pan Fried Fish Bombay Recipes

POMFRET FRY | SPICY PAN FRIED POMPANO

Steps:

• Wash the pompano steaks thoroughly and drain all the water. Apply lime juice evenly and set aside for 5 mins. Drain all the lime water out. Lime water will help take away any fishy smell.
• Mix together ginger, garlic, red chili powder, turmeric and salt. Apply it evenly to the fish steaks.
• Add a pinch of salt, turmeric, red chill powder and garam masala to the rice flour and mix well.
• Heat a medium grilling pan and spread half tablespoon of oil evenly. Roll the fish steaks individually in the rice flour, shake off any excess flour and arrange the fish on the pan.
• Apply the rest of the oil on the top side of the fish using a brush. Cook each side uncovered on medium heat for 3-4 mins or until the fish looks golden brown and crispy. Serve with lime wedges.

FRIED FISH - SPICY INDIAN FISH FRY

Steps:

• For marinade: In a bowl add red chili powder, coriander powder, turmeric powder, salt and mix well. Add lemon juice and mix well. Add water little by little and make a smooth paste.
• Cut the tilapia fillets into small pieces and apply the marinade evenly on the fish. Marinate in the refrigerator for 20 minutes.
• In a separate bowl add corn flour, water and make a thin batter.
• Heat oil in a pan and dip the marinated fish one by one in the batter and place in the hot oil carefully. Fry until the bottom side of the fish becomes crispy. Flip gently and fry on the other side until crispy.
• Line a plate with paper towel. Remove the fried fish from the oil and place on the paper towel-lined plate (this helps to absorb the excess oil from fish). Garnish with sliced onion and lemon if desired and serve.

FISH FRY RECIPE (PAN FRIED CRISPY FISH)

Steps:

• Add the following ingredients to a plate. - salt, ginger garlic paste, red chilli powder, turmeric, garam masala, coriander powder and lemon juice.
• Mix all of these together to make a paste. Taste the marinade and adjust salt or spice as needed.
• Rinse the fish fillets thoroughly. If using a fish like salmon, make slits on the fillet.
• Apply this marinade to the fish pieces. If needed add 1 tsp of water to apply the paste well. Set this aside.
• Add flour, salt, red chili powder and curry leaves. Mix all of these. Taste this and adjust salt or spice as needed.
• Place the fish in flour mixture. Make sure flour coats well on to the fish on both the sides. Fish looks floury at this stage. Set this aside till the dry flour turns moist.
• The moisture in the fish makes the flour damp and it sticks well to the fish. This takes around 10 to 15 minutes.
• Heat a griddle, pan or tawa. Add 2 tbsp oil and spread it well.
• Heat it on a low flame. Fry the fish fillets till crusty on both the sides.
• Be gentle while flipping the fish otherwise the masala comes out.
• Fish can be pan fried or shallow fried both yield almost the same result.
• Garnish fish fry with sliced onion and grated carrot. Serve with a meal or as an appetizer.
• After the second marination, Gently brush a generous amount of oil over the fillet. heat the oven at 170 C for 15 minutes and grill for about 25 minutes. You may need to grill for more or long depending on the thickness of the fillet or the variety of fish.

SPICY PAN FRIED FISH BOMBAY

Steps:

• In a glass or ceramic baking dish, lay fish fillets next to each other in one layer.
• Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes.
• Pour the marinade over the fish, covering the tops and bottoms thoroughly.
• Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt.
• Remove fish from marinade, retaining as much marinade on each fillet as possible.
• Pat crumbs on both sides of each catfish fillet.
• Heat oil in a large skillet over medium high heat.
• When oil is very hot, add fish fillets without crowding.
• Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking.
• Cooking time will vary depending on the type of fish used, and the thickness of the fillet.
• Serve immediately.

CRISPY FRIED RED FISH AND SPICY REMOULADE

Steps:

• For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving.
• For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
• Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
• Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
• Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.