CHETTINAD SEER FISH FRY

 CHETTINAD SEER FISH FRY

Amongst the fish available in India, in my house we like the Seer Fish more than most others. Also called King Fish, it is known as Surmai in Hindi and Marathi, Anjal in Kannada, Vanjaram in Tamil and Visonu, in my mother tongue, Konkani. 

We like seer fish because it is fleshy and flavourful. Besides, it is easy to handle as it has one single central bone. 

Seer Fish are strong in Omega 3 fatty acids and are considered very good for overall health. This article in InvestoHealth speaks of the 10 Astonishing Benefits Of Consuming Seer Fish. 

Being fond of seafood, from time to time I use fish to make some yummy dishes. Elsewhere in this blog you will find recipes for dishes such as:-

• Mangalorean Fish Curry 
• Goan Fish Curry 
• Maanji Pulimunchi

Today's recipe is for an easy to make fish fry done in the Chettinad style. Chettinad cuisine, famous for its use of spices, is from the South Indian state of Tamilnadu. I have adapted this from the YouTube video by Kannamma Cooks.

I made this for lunch yesterday, serving the Chettinad Seer Fish Fry with Peas Pulao - and

it tasted just great! 

Ingredients:-

• Seer Fish, 500 gms
• Garlic Cloves, 10-12 
• Chilli Powder, 2 heaped tbsp
• Pepper Powder, 1 tsp
• Salt, to taste
• Corn Starch, 2 tbsp
• Oil, for shallow frying
• Lime wedges + Onion rings

Method:

Wash and clean the fish fillets. Place them on a paper towel to remove the excess water

Peel the garlic cloves

In a small mixer jar, grind the garlic cloves adding very little water to get a smooth paste

Apply this paste evenly on both sides of the fish fillets. Keep aside for 5 minutes

In a plate, mix together chilli powder, pepper powder, salt and corn flour 

This mixture forms the marinade for the fish fillets

Dust the fish fillets individually in the marinade making sure they are evenly coated on both sides

Let the marinated fish fillets rest for about 20 minutes

Heat oil in a shallow frying pan  and when it gets hot, gently slide in the marinated fish fillets- 1 or 2 at a time

Shallow fry them for about 2 minutes then flip them over carefully and fry the other side for 2 more minutes

Remove each fried fish to a paper towel for the extra oil to be absorbed

Transfer to a serving plate

Serve the Chettinad Seer Fish Fry with lemon wedges and onion rings  

Tip: Don't squeeze the lime as soon as the fish is fried as it will make it soggy. It's best to squeeze the lime on the fried fish just before you eat them!