Crispy Spicy Fish Fry
Spice level: Medium to High | A sub-continental spice marinated fish recipe which is fried and eaten with rice, commonly eaten in India/Pakistan/Bangladesh.
Servings: 14 pieces
Calories: 90kcal
Ingredients
- 1 ½ kg Fish pieces Kingfish/Sherry/Hamour are our favourites for this recipe
- 2 tsp salt or to taste
- 1 1/2 tsp cumin seed powder zeera powder
- 2 tsp red chili powder lal mirch
- 1/2 tsp Turmeric powder Haldi
- 1 tsp All spice powder pisa wa garam masala
- 2 tsp garlic ginger paste
- 7 to 8 tbsp Lemon Juice or juice of 4 to 5 lemons'
- Oil for frying
Instructions
- Wash the fish thoroughly and make sure there are no scale left on the the skin of the fish.
- Add lemon juice to your fish and let it sit for 5 mins.
- Add all the remaining spices along with 1 tbsp of oil and coat all the fish pieces well.
- Cover the marinated fish and refrigerate for 2 to 4 hours or until needed.
- Shallow fry the fish at medium flame until they turn golden brown.
- Serve hot with rice or as it is.
Nutrition
Serving: 1piece | Calories: 90kcal | Carbohydrates: 1g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 27mg | Sodium: 357mg | Potassium: 444mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 128IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.4mg