Kerala Fried Fish

Ingredients

Fish fillets

500 grams, cleaned and patted dry

Oil

for frying

Salt

to taste

Lemon juice

2 tablespoons

Black pepper powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Red chili powder

1 tablespoon

Turmeric powder

1/2 teaspoon

Ginger-garlic paste

1 tablespoon

Fresh mint chutney

for serving

Instructions

1. Clean and wash the fish fillets thoroughly. Pat them dry with a paper towel to remove excess moisture.
2. In a mixing bowl, combine ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, lemon juice, and salt to create a flavor-packed marinade.
3. Coat the fish fillets evenly with the marinade, ensuring all surfaces are covered. Allow the fish to marinate for at least 30 minutes for the flavors to penetrate.
4. Heat oil in a deep pan or kadai over medium heat. Ensure the oil is hot enough by dropping a small piece of the marinade; it should sizzle upon contact.
5. Carefully place the marinated fish fillets into the hot oil, frying them in batches if necessary to avoid overcrowding. Fry until the fish is golden brown and crispy, about 4-5 minutes on each side.
6. Once cooked, remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.
7. Serve the hot Kerala Fried Fish with a side of steamed rice or as an appetizer with fresh mint chutney.