Goan Fried Fish
Fresh fish marinated in minimal spices, coated with semolina and pan fried to perfection is heaven to me!
As a small town girl born and brought up in Goa, I ate fish 4 to 5 times a week. Feed any Goan some fish curry, rice, fried fish and a vegetable on the side and he would be a happy burper! Having moved to the US more than a decade ago, my eating habits have changed per convenience and availability of fish and other ingredients. However, every sunday, me and my husband still look forward to having this very traditional and authentic Goan meal and our kids now have become a part of this culinary heritage. They devour this kind of meal! I think its just some genetic magic going on behind the scenes.
This recipe goes well with most fish such as pompano, striped bass, sea bass, kingfish, porgy, perch, shrimp etc but I would refrain myself from trying this on salmon or tuna.
- Fish, cleaned, scaled and cut into pieces - About 20 pieces
- Red chilli powder - 4 tablespoons or to taste
- Turmeric powder - 2 tablespoons
- Lemon juice - Sufficient to make a paste
- Salt - to taste
- Semolina/Rawa, fine - to coat fish
- Oil, preferably coconut - for frying
- Take a small bowl. Add both the powders and salt and then add lemon juice just enough to make a paste. Taste the mixture at this stage and adjust the spices. It should taste a bit salty and spicy.
- Apply the above mixture to the fish and let marinate for about 30 minutes.
- Take a plate and put some rawa on it.
- Spread some oil over a pan and heat it over medium heat.
- When the pan is very hot but not smoky, coat each fish piece with rawa and put it on the pan.
- Drizzle some oil on each piece of fish. Let it cook for 10 minutes.
- After 10 minutes, turn each piece and let cook for another 10 to 15 minutes until done.
- Serves: 8
- 1) Do not overcrowd the pan. This will ensure that the fish gets fried instead of being steamed.
- 2) If the fish was previously frozen, apply about 1/2 spoon each of turmeric podwer and salt to the fish and let stand for 10 minutes. Wash the fish and then follow the above directions.
- 3) Tamarind pulp may be used instead of lemon juice.
- 4) A clove of garlic may be minced and added to the spice paste for some variation.
- 5) If you ended up making a lot of spice paste, do not worry. Just use as much paste as you need for the fish. The rest may be stored in the fridge for about a week as long as it did not touch the fish.