Tawa Fish | Pan-Fried Fish || How to make Tawa Fish recipe with step-by-step photos
Tawa Fish is a delicious, flavored shallow-fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan/skillet. an easy recipe goes well with naan, chapattis, and chutney
It is a delight of the rainy/winter season and is served at every eating place. Now you can prepare this amazing recipe at home.
Mainly to make Tawa Fish you require fish fillets, but here I made Tawa fish with small-size of mushka fish, which I like more than other fish, this small fish is full of flavor and juicy white large/giant fish becomes so dry and tasteless after cooking, so I always prefer to buy this delicious small fish to cook
To prepare Tawa fish marinade fish with ginger garlic paste and gram masala then separately fish batter is prepared by mixing spices, gram flour, egg, ginger garlic paste, lemon juice, and coriander leaves to give it an ultimate spicy, tangy, and strong taste. Tawa Fish recipe is usually made by roadside vendors and highway restaurants in the open-air
For the best result follow my detailed step-by-step photo instructions and tips
Recipe notes:
- Fish: either use fish fillet or small fish but buy always fresh fish, avoid buying stale fish, as it contains a stinky and bad taste
- Skillet/pan: using a non-stick pan/skillet will make your fish cooking easy while an iron or another type of utensil may your fish stick from the bottom
- Fish rinse: the most important part of fish cooking is to rinse them thoroughly until the smell goes away. to it simply apply some flour over the fish and leave it to for 10 minutes then wash carefully under the running water as fish meat is so delicate and easily can shred also you can check out my easy fried fish which I have shown the method of fish rinsing
- Marination: marinade the fish and resting is the key to delicious and juicy fish, though marination time is not so long even then marination fish with rest is an essential part of making Tawa fish or any type of fish
- Frying fish: Maintaining the heat of the stove is also so important since Tawa fish is cooked on a flat pan with a little oil by covering it so that all spices that are applied to the fish are cooked properly on all sides so don’t turn the flame high, the best heat is moderately flame to cook Tawa fish
- Spices: I used all basic powder spices with lemon and herb except carom as these seeds make me acidic in my stomach so I have to skip but you can add them in making batter this spice helps to digest the food
For more Delicious Fish Recipes:
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To begin this recipe firstly wash the fish thoroughly as per my instruction, Ginger garlic paste and herbs preservation method can be found on this link kitchen hacks
Take a tray/plate to put rinsed fish in it. Apply ginger garlic, white vinegar, and gram masala over the fish and rub gently the fish with spices all over the sides and slits
Leave it aside for 20 minutes
Meanwhile, prepare the gram flour batter. to it take a mixing bowl. Squeeze the fresh lemon juice in it then add gram flour, rice flour, and cornflour. ginger garlic paste
Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, crushed coriander powder
Towards the end add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color.
Give it to good stir till everything is incorporated
Now take another opened tray/plate and coat each marinated fish with prepared batter
And keeps in the fridge for half an hour for marination
Heat the oil on the flat pan/skillet place the marinated fish on the pan and put the lid on.
Remove the lid flip the side and cook another side by covering
Once they turn a nice golden brown color on both sides, take them out from the pan
Transfer to the serving dish
Pan-fried fish is a delicious, flavored fried seafood meal that is prepared with a few basic spices and herbs and then cooked on a flat pan
Ingredients For Marination:
- 2 small-size, fish mushka
- ½ tsp, ginger garlic paste
- 1 tsp, white vinegar
- 1 tsp, gram masala
For Batter:
- 2 tbsp, gram flour
- 1 tbsp, rice flour
- ½ tbsp, cornflour
- 1 lemon, freshly squeezed
- ½ tsp, ginger garlic paste
- Salt to taste
- 1 medium-sized, egg
- 1 tsp, red chili powder
- 1 tsp, Kashmiri red chili powder
- 1 ½ tsp, crushed coriander powder
- ½ tsp, turmeric powder
- 1/6 tsp, yellow food color
- ¼ tsp, carom seeds optional
- ½ tsp, crushed black pepper
- A handful, of chopped coriander leaves
Other ingredients:
- ½ cup, olive oil
- To begin this recipe firstly wash the fish thoroughly as per my instruction
- Ginger garlic paste and herbs preservation method can be found on this link kitchen hacks
- Take a tray/plate to put rinsed fish in it
- Apply ginger garlic, white vinegar, and gram masala over the fish and rub gently the fish with spices all over the sides and slits
- Leave it aside for 20 minutes
- Meanwhile, prepare the gram flour batter. to it take a mixing bowl
- Squeeze the fresh lemon juice in it then add gram flour, rice flour, and cornflour. ginger garlic paste
- Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, crushed coriander powder
- Towards the end add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color
- Give it to good stir till everything is incorporated
- Now take another opened tray/plate
- Now coat each marinated fish with prepared batter
- And keeps in the fridge for half an hour for marination
- Heat the oil on the flat pan/skillet
- Place the marinated fish on the pan and put the lid on
- Cook each side of the fish on moderately low flame for 5-7 minutes
- Remove the lid flip the side and cook another side by covering
- Once they turn a nice golden brown color from both sides
- Take them out from the pan and
- Transfer to the serving dish
- Serve hot with chapatti, naan, and chutney
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