Fish Fry (Rava)

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Contains: fish·gluten

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Method

1. 1Clean the fish pieces thoroughly under running water, pat dry with a clean cloth or paper towel.
2. 2In a mixing bowl, add the fish pieces and sprinkle with 1 tsp salt, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Mix well to coat evenly. Let marinate for 10 minutes.
3. 3In another bowl, combine 100 g rava (semolina), 1/2 tsp cumin seeds, 1/4 tsp black pepper powder, and 1/4 tsp baking soda. Mix well.
4. 4Add 1/2 cup water gradually to the rava mixture while stirring. Knead into a soft, crumbly dough that holds together when pressed. Add more water if needed, but keep it dry — the mixture should not be sticky.
5. 5Take a marinated fish piece, dip it into the rava mixture, and coat it completely. Press gently to ensure even coverage. Place on a plate.
6. 6Heat 2 tbsp oil in a non-stick or heavy-bottomed pan over medium heat. Once hot, add the coated fish pieces in a single layer.
7. 7Fry the fish on medium heat for 3–4 minutes per side, until golden brown and crisp. Avoid overcrowding — fry in batches if needed.
8. 8Remove the fish from the pan and drain on paper towels. Serve hot with lemon wedges and a side of green chutney or sliced onions.