Fish: You can use either fish fillets or small whole fish, but always opt for fresh fish; avoid purchasing stale fish, as it tends to have a foul smell and unpleasant taste.
Skillet/Pan: Using a non-stick pan or skillet will make cooking fish easier. Iron or other types of pans may cause the fish to stick to the bottom.
Fish Rinse: One of the most crucial steps in cooking fish is rinsing it thoroughly until the smell dissipates. To do this, apply some flour to the fish and let it sit for 10 minutes.
Then, wash it carefully under running water, as fish meat is delicate and can easily break apart. You can also check out my easy fried fish recipe, which includes the fish rinsing method.
Marination: Marinating the fish and allowing it to rest are key to making it delicious and juicy. ** While the marination time isn’t long, it remains an essential part of preparing Tawa fish or any type of fish.
Frying Fish: Maintaining the stove's heat is important; Tawa fish is cooked on a flat pan with a little oil while covered, allowing the spices to cook properly on all sides. Avoid turning the flame too high; a moderately high flame is ideal for cooking Tawa fish.
Spices: I used basic powdered spices along with lemon and herbs, skipping carom seeds as they upset my stomach. However, you can add them when making the batter, as they aid in digestion.
If you have tried this Pan-Fried Fish Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest recipe video updates.
Remove the lid, flip the fish, and cook the other side by covering.
Once they turn a nice golden brown color on both sides, take them out of the pan.
Transfer to the serving dish.
- 2 small-sized fish, Anushka
- ½ tsp ginger-garlic paste
- 1 tsp white vinegar/lemon
- 1 tsp gram masala
- 2 tbsp ram 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 tstspashmiri 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
- ½ cup olive oil
- To begin this recipe, first wash the fish thoroughly as per my instructions.
- Ginger garlic paste and herbs preservation method can be found on this link: kitchen hack.s
- Take a tray/plate to put rinsed fish in.
- Apply ginger garlic, white vinegar, and gram masala over the fish and rub the fish gently 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 into it, then add gram flour, rice flour, and cornflour. gGinger-garlicpaste
- Next, whisk the egg and pour it into the mixing bowl along with red chili powder, Kashmiri red chili powder, and crushed coriander powder
- Towards the end, add crushed black pepper, turmeric powder, salt, chopped coriander leaves, and food color
- Give it a good stir till everything is incorporated
- Now take another open tray/plate
- Now coat each marinated fish with the prepared batter
- And keeps in the fridge for half an hour for marination
- Heat the oil in the flat pan/skillet
- Place the marinated fish in the pan and put the lid on
- Cook each side of the fish on a moderately low flame for 5-7 minutes
- Remove the lid, flip the side,e cover the other side by covering
- Once they turn a nice golden brown color on both sides
- Take them out of the pan and
- Transfer to the serving dish
- Serve hot with chapatti, naan, and chutney
Have you any doubts about this blog kindly let me know
EmoticonEmoticon