HOW TO MAKE CHETTINAD FISH FRY

This Chettinad fish fry recipe is no exception. Chettinad cuisine is fantastically designed to cook meat and fish. Learn how to cook Chettinad-style fish fry with fresh fish steaks and a basic masala.

Ingredients

• 4 finely cut fish steaks
• Shallow-frying oil

For marinade:

• 12 teaspoon red chilli powder (adjust to taste)
• 14 teaspoon black pepper powder
• 14 teaspoon turmeric powder
• 1 tablespoon garam masala powder
• 1 tablespoon ground shallots or pearl onions
• 12 teaspoon freshly ground ginger garlic paste
• Season with salt to taste

Instructions

1. Allow the excess water to drain from the fish steaks. You can also mop up the extra water with a kitchen towel (check notes on why this is important)
2. To make the marinade, combine all of the ingredients in a mixing dish.
3. The marinade should be a thick paste, so the moisture from the shallots and ginger garlic should suffice, but if not, a few drops of water can be added.
4. Coat the fish pieces on all sides liberally with the fish fry marinade.
5. Allow the marinated fish to remain in the refrigerator for at least 30 minutes or overnight.
6. When you’re ready to fry the fish, heat enough oil to shallow fry it.
7. Drop each fish piece gently into the heated oil and keep the heat medium-high.
8. Fry both sides until the fish is dark brown and cooked through (check notes for a few tips)
9. Serve immediately with fresh onions and lemon wedges.