Ingredients:
- Fish fillets: 500 g (preferably firm fish like rohu, pomfret, or basa)
- Poppy seeds (Khas Khas): 3 tbsp (ground to a coarse powder)
- Semolina (Suji): 1/4 cup
- Gram flour (Besan): 2 tbsp (optional, for binding)
- Ginger-garlic paste: 1 tbsp
- Turmeric powder: 1/2 tsp
- Red chili powder: 1 tsp
- Garam masala: 1/2 tsp
- Lemon juice: 1 tbsp
- Salt: To taste
- Fresh coriander leaves: 2 tbsp (finely chopped)
- Oil: For shallow frying
- Water: As needed
Instructions:
Marinate the Fish:
- Wash the fish fillets and pat them dry.
- Marinate with ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Let it rest for 20–30 minutes.
Prepare the Coating:
- Mix ground poppy seeds, semolina, and gram flour in a bowl.
- Add a pinch of salt and chopped coriander leaves for flavor.
- Add a few teaspoons of water to make a thick, spreadable batter.
Coat the Fish:
- Spread the poppy seed and semolina mixture evenly on both sides of the marinated fish fillets. Ensure they are well-coated.
Fry the Fish:
- Heat a shallow frying pan and add enough oil for shallow frying.
- Fry the coated fish fillets on medium heat until golden brown and crisp on both sides (about 3–4 minutes per side).
Serve:
- Drain the fried fish on paper towels to remove excess oil.
- Serve hot with mint chutney, tamarind sauce, or a fresh salad.
Tags
Homemade Appetizer