Pomfret fish fry (maanji) konkani style fry
The konkani style of making fish fry is very different from the rest.. my friends get surprised to find out that we use hing’ in fish! Its very unusual to use hing in any non-veg dishes’.
It is quite easy to make. It can be served as a starter, or accompanied by curry and rice. This recipe can use in any fish. .mostly we deep fry the fish if u want u can shallow fry the fish.
500gm pomfret fish
2tbsp red chili powder
1 tsp hing (Asafoetida')
tsp pepper powder
2 to 3 tbsp soji rava
Salt to taste
Cut and clean the fish…take one bowl dissolve hing in little water. Mix the chilli powder, salt. pepper powder make a thick paste. Drain water from the fish and add to the paste. Apply the paste to all the sides of the fish. Set aside for another 30 min
Spread rava on the plate, take individual marinated fish pieces roll in rava and Set aside for 5 minutes. By doing this the rava soaks in a little sticking to the fish and will not drop into the oil when frying.
Heat oil in a kadai for deep frying. Fry the fish on both the sides till deep red You know it is done when the layer of rava starts to crack a little. Serve hot!