Chettinad Fish Fry

Fish fry is some thing that gives every meal a royal touch. So I try to include its different variations in our lunch to have a hearty meal. This fish fry recipe originated  in the chettinad region of south India. It is a very tasty fish fry recipe making use of a handful of masalas and the rice flour masala makes it very crispy. I realized that this is a dish that i can never resist in my life.

Ingredients

Fish   7 small pieces
Oil    as needed to shallow or deep fry.
Salt    to taste
Rice Flour    1 tbsp
Besan Flour    1 tsp
Masala for Marination
Pearl onion/Shallots   5 no.
Garlic  3 fat cloves
Ginger   1/2" piece
Fennel seeds  1 tsp
Cumin seeds  1/4 tsp
Pepper corns  1 tsp
Chilli powder  1 and 1/2 tsp
Coriander powder  2 tsp

Method

Wash fish pieces thoroughly and drain well completely and keep aside.
Grind all the ingredients under the heading "Masala for Marination" to a smooth paste without water or using 1 tbsp water to a fine paste and transfer to a bowl add enough salt, mix well and keep ready.
Now take one piece and apply the masala paste all over the fish and do repeat the same for all the fish pieces and keep it aside for marination for at least 2-3 hours.
After that, heat oil in a pan...when it gets really hot place 1-2 pieces(based on the pan size) at a time
and fry in low medium heat until the bottom turns crisp n light brown.
Now turn the other side and cook until it turns crisp and cooked well.
Then remove from the pan, drain it in paper towel and serve Hot with lemon wedges and sliced tomatoes.