Fish Perattu Recipe / Fried Fish Roast / Kerala Style Fish Perattu / Meen Perattu Recipe / Meen Varattiyathu Recipe

 

Ingredients for marinating the fish

Boneless fish - 12 medium size pieces

( use any kind fish i have used Tilapia)

Kashmiri chilly powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Lemon juice - 1 tsp

Ginger and Garlic paste - 1 tsp

( Mix all the above ingredients together, make sure all the fish pieces are well coated with the masala. , Cover and rest it for 15 minutes. Shallow fry the fish till brown on all sides in coconut oil or fry them in Airfryer. Use the fried fish oil for the tempering.)

Ingredients ground to a smooth paste

Small onions - 20

Red chillies - 6

Tamarind soaked in water - a small gooseberry size

( Traditionally kudampuli /kerala tamarind is used)

( Dry roast chilies and onions in a pan till color changes. Cool and grind it along with the tamarind to a smooth paste. Keep it aside)

Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Thinly sliced ginger - 1 tsp

Chopped garlic - 4

Curry leaves few

Chopped small onions - 10

Red chilies - 3

Green chilies 2

Kerala Fish Roast

Method

Heat oil in a pan and temper it with red chilly, green chilly and mustard. add onions, ginger, garlic , few curry leaves fry till onions are light brown. 

Add the ground paste and sauté well, add salt as needed pour very little water and arrange the fried fish pieces.

Gently mix well till fish is well combined with the masala.

Switch off the stove garnish with chopped curry leaves and enjoy with rice.

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Green Masala Fish Biryani / Hari Fish Biryani Recipe / Fish Biriyani With Green Masala / Green Fish Biriyani / Fish Biriyani Recipe

 

Green Masala Fish Biriyani

Ingredients for marinating the fish

Boneless fish pieces - 8

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Salt to taste

Ginger and Garlic paste - 1/2 tsp

( Mix all the masala ingredients together, apply to both sides of the fish pieces and leave them to marinate for 10 minutes. Pour some oil in a pan and fry the fish till light brown on all sides. Save the fried oil and use it while preparing the biriyani.)

Ingredients for the rice

Basmati rice - 2 cups

Salt to taste

Shajeera - 1 tsp

Cardamom - 2

Cloves - 2

Cinnamon - a small piece

Mint leaves few

Water as needed to boil the rice

( Boil water add the spices, salt and mint leaves. add the washed rice and cook till they are 3/4 th cooked. drain out the water and keep the rice aside)

Tempering ingredients

Ghee - 1 tbsp

Oil - 2 tbsp

Cardamom - 1 small piece

Cardamom - 1

Cloves - 2

Bay leaf - 1

Whole black pepper - 1/4 tsp

Sliced onions - a handful

Ingredients ground to a smooth paste

Mint leaves - a handful

Coriander leaves - a handful

Cashew nuts - 5

Green chilies - 6

Ginger and Garlic paste - 1 tsp

Kastoori methi - 1/2 tsp

Tomato - 1 small

Coconut milk - 1/4 cup

Turmeric powder - 1/4 tsp

Salt to taste

(Grind above ingredients to a thick smooth paste)

Garnish ingredients

Lemon juice - 1 tbsp

Fried onions - a handful

Mint leaves few

Method

Heat oil and ghee in a same pan where you fried the fish add the tempering ingredients. Add the onions and fry till colour changes.

Add the ground green masala and fry till raw smell as disappeared and oil has separated the masala.

Add some water and arrange the fish pieces and spread the cooked rice evenly. Cover it with a tight lid and in low flame cook till the rice is cooked completely ( keep in DUM for above 15 minutes)

Switch off the flame and add the lemon juice, fried onions, mint leaves, gently mix and serve hot with raita.

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Fish Iguru Recipe / Chepala Iguru Recipe / Andhra Style Fish Iguru Recipe

Fish Iguru

Ingredients dry roasted and powdered

Coriander seeds - 1 & 1/2 tsp

Cumin seeds - 3/4 tsp

Cinnamon pieces - 1 tsp

Cloves - 6

Poppy seeds - 1 tsp

( dry roast till just hot and dry grind to a fine powder )

Other ingredients

Onion - 1 medium size grind to a paste

Tomato - 1 large grind to a puree

Slit green chilies - 6

Ginger and garlic paste - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Curry and coriander leaves - 2 tsp

Oil - 2 tbsp

Ingredients to marinate the fish

Fish pieces - 8

(I used boneless Tilapia fish)

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and garlic paste - 1/2 tsp

( mix all the ingredients together apply the masala  both sides of the fish and rest for 20 minutes)

Chepala Iguru

Method

Heat oil in a pan add the onion paste and green chilies fry till raw smell has disappeared.

Add the tomato puree, ginger and garlic paste few curry leaves and sauté for couple minutes.

Add all the dry masala powders and sauté till oil separates the masala.

Arrange all the marinated fish pieces and pour water, cover and cook in low flame till mixture is thick.

Lastly add the ground masala powder and mix till combined.

Switch off the stove garnish with curry and coriander leaves and best served with plain rice.

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Nethili Karuvadu Chammanthi /Netholi Chammanthi / Dried Anchovies Chammanthi / Netholi Karivadu Chammanthi / Unakkameen Chammanthi / Dry Fish Chutney Powder / Dry Fish Chammanthi

Nethili Karuvadu Chammanthi

Ingredients

Dry Anchovies / Nethili karuvadu - 1 cup

( soak them in warm water for 10 minutes, this way they will soften and any sand will be removed from the fish, squeeze out and keep it aside)

Grated coconut - 1/2 cup

Small onions - 4 to 5

Curry leaves - one sprig

Tamarind a tiny piece

Salt to taste

Fried dry red chillies - 2

Red chilly powder - 1 & 1/2 tsp

( add more or less according to your spice level)

Coconut oil - 2 tbsp

Method

Take a mixi jar add all the above ingredients and pulse to a coarse mixture.

Heat coconut oil and add the ground mixture and in low flame fry till the mixture is dry, light brown and raw smell has disappeared.

Switch off the stove and mix the chutney with hot rice and enjoy.

Store it in fridge in a glass jar.

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Kolkata Fish Fry Recipe / Bengali Style Fish Fry / A Kolkata Street Food / Bengali Style Crispy Fish Cutlet / Fish Fry Kolkata Style

Kolkata Fish Fry

Ingredients ground to a thick paste

Chopped onions - a handful

Mint and coriander leaves together a handful

Green chillies - 8

( add according to your taste)

Ginger and garlic paste - 1 tsp

( Add all above ingredients into a mixi jar and grind to a thick paste. Do not add any water while grinding)

Other ingredients

Fish fillets - 4 ( cut into medium size pieces)

Salt and pepper powder to taste

Lemon juice from 1/2 of a lemon

Bread crumbs - as needed

Beaten egg - 1

Oil to shallow fry

Method

Take a wide plate massage the fish with salt ,pepper powder and lemon juice, rest for 10 minutes.
Add the ground paste to the fish and coat both sides well and marinate for 30 minutes.

Dip each masala coated fish into the beaten egg and roll them into the bread crumbs.

Make sure the fish is coated all sides with the bread crumbs. Repeat the process again, rest the coated fish for 10 minutes.

Heat oil in a pan and gently drop the fish and shallow or deep fry in medium high flame till light golden brown and crisp on all sides. Place the fish on a kitchen tissue to get rid of excess oil.

Enjoy hot.

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Fish Chukka Recipe / Fish Sukka Recipe / Meen Chukka

Fish Chukka

Ingredients

Fried fish - 15 pieces

( Today i have used Air Fryer to fry the fish or you can fry them in tawa too.I used a basic marination using red chilly powder,turmeric powder,coriander powder,lemon juice,ginger/garlic paste add as per your taste and fry)

Sliced onion - 1

Slit green chillies - 6

Crushed garlic - 6

Curry leaves few

Coriander leaves for garnish

Pepper powder - 1 tsp

Red chilly powder - 1/4 tsp

Coriander powder - 1/8 tsp

Fennel seeds - 1 tsp

Poppy seeds - 1/2 tsp

Oil - 1 tbsp

Lemon juice - 1 tsp

Method

Heat oil in a pan add the fennel seeds and poppy seeds saute till they pop.

Add the onion,green chillies,garlic,curry leaves and saute till colour changes.Add the dry powders and mix well.Lastly add the fried fish and gently toss till well combined and switch off the stove.

Garnish with chopped coriander leaves squeeze some lemon on top,enjoy as a side dish with rice or as a starter.

Fried fish in air fryer

Fried fish recipe using air fryer click HERE

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Apollo Fish Fry Recipe / Apollo Fish Fry / Hyderabad Style Fried Fish / Restaurant Style Apollo Fish Fry

Apollo Fish Fry 

Ingredients for marination

Boneless fish pieces - 18

( use any fish ,today i have used Tilapia)

Salt to taste

Pepper powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Red food colour as needed (optional)

Corn flour - 1 tbsp (heaped)

Maida - 1/2 tbsp

Ginger and Garlic paste - 1 tsp

Egg beaten - 1

( mix all above ingredients together and rest for 10 minutes)

Other ingredient

Oil to deep fry

Chopped ginger and garlic - each - 2 tsp

Sliced green chillies - 4

Curry leaves and coriander leaves few

Red chilly powder - 1/2 tsp

Pepper powder - 1 tsp

Coriander powder - 1/2 tsp

Red chilly paste - 1 tsp

Salt to taste

Soy sauce - 3 tsp

Curd - 1 tbsp

Lemon juice - 2 tsp

Method

Heat oil in a pan and deep fry the marinated fish in batches till golden brown on both sides. Keep it aside.

Take 2 tbsp of the fried oil in a pan add chopped ginger ,garlic,green chillies and few curry leaves and saute.

Now add the remaining ingredients one by one and sauté till the oil separated from the masala.

Switch off the stove add the fried fish pieces and toss till well combined.

Garnish with coriander leaves and serve immediately!

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Fish Molee / Meen Moliee / Fish Molly / Fish Moli / Kerala Style Fish Molee

Fish Molee

Tempering
Cinnamon - a small piece
Cardamom - 1
Cloves - 1
Methi seeds - 1/8 tsp
Coconut oil - 1 & 1/2 tbsp
Other ingredients
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup
Salt to taste
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Pepper powder - 1/4 tsp
Maida - 1/2 tsp (optional)
Sliced onion - a handful
Sliced tomato - 1
Slit green chillies - 5
Sliced garlic - 4
Ginger cut into strips - 2 tsp
Curry and Coriander leaves - few
Ingredients for marinating the fish
Fish pieces - 8 pieces
( Any fish with bone is usually used,today i have used tilapia fillets cut into small pieces)
Red chilly powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Lemon juice - 1 tsp
( Mix all the ingredients together,apply on all sides of the fish,rest it for 10 minutes)

Meen Molee

Method
Heat oil in a pan add few curry leaves and the marinated fish,in low flame shallow fry till all sides are cooked and light brown.Remove to a plate.
In the same oil temper it with cardamom,cloves,cinnamon and methi seeds.
Next add the onion,ginger,garlic,green chillies,few curry leaves and saute till onions are translucent.
Add pepper powder,salt,coriander powder,turmeric powder and maida mix till raw smell has disappeared.Pour the thin coconut milk and add the sliced tomatoes,mix and cover with a lid and cook till slightly thick.
Add the fried fish gently mix and pour the thick coconut milk mix well and switch off the stove when its nice hot.Do not boil once the thick coconut milk is added.
Garnish with curry and coriander leaves,best serve with hot plain rice.


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Spicy Fish Curry / Meen Kuzhambu

Ingredients fried in 1tsp of oil & ground to a smooth paste

Chopped onion-1/2

Whole pepper-25

Garlic-2

Curry & Coriander leaves-little

Tomato-1/2

Salt to taste

Turmeric powder-1/4tsp

Hot curry powder-3/4 tsp

Fennel seeds-1/2tsp

(fry above ingredients till light brown & grind)

Other ingredients

Tamarind juice-2 cups

Fish slices-6

Tempering

Oil-5tsp

Vadavam-1tsp

(or mustard,methi,jeera-little)

Cinnamon-a small piece

Cloves-2

Curry leaves-little

Slit green chillies-4

Sliced garlic-2

Method

Mix the ground paste in tamarind juice & keep it aside.Heat oil in a pan & temper it.Pour the tamarind mixture & cook it till raw smell disappears & gravy is thick.Add the fish pieces just give a boil.Switch off the gas & garnish it with curry leaves.Serve it with rice.

Simple Fish Curry / Meen Kulanbu . Fish Curry With Mango
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Karuvadu Mochai Kottai Kuzhambu / Spicy Dry Fish Curry / Karuvadu Kulambhu

Karuvadu Mochai Kottai Kulambhu

Ingredients

Karuvadu / Dry Fish-1 cup
( soak it in some hot water for 5 minutes to soften it)

Chopped onion - 1

Chopped tomato - 1

Chopped garlic - 6

Curry & Coriander leaves few
Dry Mochai kottai - 1/4 cup
( soak it overnight in water and next day boil it with little salt till soft,keep it aside)

Salt to taste

Chilly powder- 1 &1/2tsp

Dhania powder-1tsp

Turmeric powder-1/2tsp

Chopped brinjal - 2

Semi thick tamarind juice - 1 cup

Pepper powder -1/2 tsp

Oil - 1/4 cup

Vadavam for tempering - 2 tsp

(add mustard,methi,jeera,urad dal if you don't have vadavam)

Method

Heat oil in a pan add vadavam for tempering.
Add the chopped onion,curry leaves and garlic fry till light brown.Add salt and turmeric powder give a quick mix.
Add the tomatoes and chopped brinjals fry till the brinjals are half cooked.
Now add the karuvadu and fry for 2 to 3 minutes,add dhania powder and chilly powder and fry till oil separates the masala.Add the cooked mochai kottai and mix till everything is well combined.
Pour the tamarind juice and some water cover and cook till the fish is cooked and the gravy is thick.Switch off the stove add the pepper powder,curry & coriander leaves and mix..
Best served with hot rice.

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Meen Kulambu / Meen Kuzhlambu / Fish Kuzhambu Recipe / Fish Gravy Recipe / South Indian Fish Curry / Fish Pulusu Recipe / Meen Kulambu Recipe

Meen Kulambu

Ingredients

Fish pieces - 8
( I used Tilapia)
Chopped Onion -1/4 cup
Chopped Garlic-8
Curry & Coriander leaves -little
Tamarind juice diluted-2 cups
Drumstick - 6 small pieces ( optional)

Ingredients for tempering

Sesame oil-2 tbsp
Vadagam -2tsp
(or add mustard, methi , jeera each 1/4 tsp)

Ingredients for grinding

Onion -1/2 cup
Green chilly- 4
Ginger-1/4''
Jeera-1tsp
Curry leaves - few leaves
Salt to taste
Coriander powder-1 tsp
Chilly powder-2 tsp
Turmeric powder - 1/4 tsp
(add all the ingredients in a blender and grind to a smooth paste)

Method

Heat oil in a pan and temper it with above ingredients.

Add onion, garlic & curry leaves, fry till light brown.

Add the ground masala fry till oil separates the masala.

Now pour the tamarind juice & cook till raw smell disappears.

Add the fish pieces and drumsticks, close it with a lid and cook in low flame till cooked. Gently give a mix in between.

Switch off the stove & garnish it with curry & coriander leaves.

Enjoy with hot rice!

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Pepper Fish Fry / Milagu Meen Varuval / Fish Pepper Fry/ Fish Fry

Pepper Fish Fry

Ingredients for marination

Crushed black pepper-1 tbsp
Red chilly powder -1 tsp
Curry leaves-a handful
Salt to taste
Turmeric powder-1/8tsp
Coriander powder-1/4tsp
Methi powder - 1/8 tsp
Ginger & Garlic paste-1tsp
Lime juice or Tamarind Juice-1tsp
Other ingredients
Fish slices - 4 big slices
Oil-to shallow fry

Method
Mix all the marinate ingredients together.
Apply evenly to all the fish pieces and rest it for 30 minutes or longer if you have time
Heat oil in a pan shallow fry the fish in medium flame in batches till cooked,light brown on all sides and  crisp.
Serve it with some lemon and onion rings.
   
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Fish Curry with Coconut Gravy / Kerala Fish Curry Recipe / Thenga Aracha Meen Curry

Kerala Fish Curry

Ingredients ground to a smooth paste
Small onions - 6
Curry leaves few
Garlic - 3
Ginger a small piece
Red chilly powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Freshly grated coconut - 1/4 cup heaped
Method
Grind the above ingredients to a very smooth paste.
Other ingredients
Fish slices - 6
( wash the fish with some turmeric powder and keep it aside)
Sliced onion - 1/4
Cubed tomato -1
Sliced ginger -1 tsp
Sliced garlic -3
Slit green chillies -2
Few curry leaves
Semi thick tamarind juice - 1 & 1/2 cups
Coriander leaves to garnish
Tempering
Coconut oil - 3 tbsp
Fenugreek/Methi seeds - 1/8 tsp
Mustard - 1/2 tsp
Red chillies - 2
Method
Heat oil in a pan and temper it with above ingredients.
Add the onion,ginger,garlic,curry leaves and green chillies,fry till its light brown.
Now add the ground paste and cook till the masala leaves the sides of the pan.
Pour the tamarind juice add water if needed,fish and the tomato.
Cover and cook till the gravy is thick and the raw smell has disappeared.
Switch off the stove garnish with coriander leaves and serve with hot plain rice.

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Baked Salmon with Mini Sweet Peppers / Foil Baked Salmon With Mini Sweet Peppers

Baked Salmon

Ingredients for marination
Salmon fillet-1
(I cut the fillet into 2)
Salt to taste
Dry parsley-2tsp
Olive oil-2tsp
Red chilly powder-1/2tsp
Chopped onion-1tsp
Chopped sweet peppers-1
Ginger & Garlic paste-1tsp
Lime juice-3tsp
Method
Mix all above ingredients together,leave it to rest for 30 minutes for marination.
Wrap it in a aluminum foil & bake it at 400 deg. for 10 minutes or till the fish is cooked well.
Remove it from the foil & place on a baking tray brush it with little oil on top & broil it for 5 minutes in 350 deg. till the top is slightly brown.
Sprinkle some pepper powder on top & serve.

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Fish 65 Recipe / Fried Fish Recipe / Restaurant Style Fish 65 Recipe - Fish Starter Recipe

Fish 65

Ingredients for marinating the fish for 1 hour

Boneless fish cut into small cubes -30 piece

Salt to taste

Red chilly powder- 1tsp

Kashmiri red chilly powder - 1 tsp

Coriander powder -1tsp

Lemon juice - 1 tbsp

Curd - 1/2 tbsp

Turmeric powder -1/2tsp

Ginger & garlic paste together - 2tsp

Garam masala-1tsp

Corn flour -3 tsp

Rice flour - 1 tbsp

Food colour few pinches ( optional)

Other ingredients

Oil-to deep fry

Fried curry leaves for garnish

Chaat masala as needed to sprinkle on top

Method

Mix all marination ingredients together except for rice flour and corn flour.

Cover and rest it to marinate for 1 hour.

Add the corn flour to the marinated fish pieces and mix till all the pieces are coated well.

Heat oil in a pan & deep fry in batches till light brown & crisp on all sides.

Garnish it with fried curry leaves, sprinkle chaat masala on top and serve.

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Baked Fish Recipe / Indian Style Baked Fish Recipe

Baked Fish

Ingredients for marination
Fish pieces-8
( use any fish you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Lemon juice-1tsp
Ginger & Garlic paste-1tsp
Oil-2tsp
Method
Marinate the fish with all above ingredients for 10 minutes.
Arrange it on a baking tray & bake it at 400 deg. for 20 minutes or till its cooked & brown on both sides.Each oven is different so please keep the temperature accordingly.
Just before serving sprinkle chaat masala on top,Serve it with some onion rings & cut lemon

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Salmon Fish Cutlets / Fish Cutlet Recipe / Fish Tikki Recipe

Salmon Fish Cutlets

Ingredients
Salmon fillet-200gms
(Steam & crumble it into fine pieces)
Salt to taste
Red chilly powder-1/4tsp
Coriander powder-1/4tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Chopped onion-1/2
Chopped green chillies-3
Ginger & garlic paste-1tsp
Chopped mint & coriander leaves together-1/4cup
Boiled & mashed potato-1medium size
Oil-3tsp
Coating ingredients
Beaten egg with a pinch of salt-1
Bread crumbs-required amount
All purpose flour/Maida for dusting

Salmon Fish Cutlets

Method
Heat oil in a pan fry onion,green chillies,ginger & garlic paste till raw smell disappears & its light brown.Now add the coriander/mint leaves & all dry masala,fry a bit.
Add the mashed potato & fish,fry for a minute & switch off the stove.
Cool this mixture,take out small balls & shape it to your choice.
Dust each cutlet with flour then dip it in beaten egg,then roll this out into the bread crumbs.
Heat oil in a pan & medium flame deep fry these cutlets till light golden brown on all sides.

Remove it on a kitchen paper/towel to remove excess oil & then serve it with any dip you like.

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Omam Fish Curry Recipe / Omam Meen Kulambu / Fish in Ajwain Gravy

Omam Meen Kulambu

Ingredients

Fish-10 pieces

(I used tipalia,use any fish you like)

Chopped onion-1/2

Chopped garlic- 6

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp
Coriander powder - 1/4 tsp

Curry leaves little

Salt to taste

Tamarind juice-1 & 1/2 cup

Pepper powder-1tsp

Tempering

Oil-8tsp

Mustard - 1/2 tsp
Methi /Fenugreek seeds - 1/8tsp
Jeera - 1/4 tsp

Ingredients fried in 1tsp of oil & ground to a smooth paste

Onion-1/4

Garlic-4

Coriander seeds-1tsp

Red chillies-6

Ajwain/Omam-1/2tsp

Fresh grated coconut-3tsp

Curry leaves- 8
( Fry all above ingredients in oil till light brown.Cool and grind it to a smooth paste )

Method

In a bowl mix tamarind juice,salt,turmeric powder,red chilly powder,coriander powder& the ground masala mix and keep it aside.
Heat oil in a pan temper it with above ingredients.
Add onion,garlic & curry leaves fry till brown,now pour the tamarind mixture & boil it till gravy is thick and oil starts to float on top.
Add the fish pieces & boil for a minute & switch off the stove.
Garnish it with curry & coriander leaves & sprinkle 1tsp of pepper on top mix a gentle mix.
Serve it hot with plain rice.

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Chettinad Fish Fry / Chettinad Meen Varuval / Masala Fish Fry -Chettinad Style

Chettinad Fish Fry

Ingredients dry roasted just till its warm
Whole pepper-1tsp
Jeera/cumin-3/4tsp
Fennel/Somph -3/4tsp
Cinnamon-a very small bit/piece
Cloves-1
Red chillies-2 to 3
Curry leaves-5
Coriander powder
(Cool the above ingredients,put this in a mixi/blender jar along with onion,garlic,turmeric powder & salt.Grind them to a smooth thick paste.If water need to run the blender add very little water while grinding)
Other ingredients
Boneless fish fillets cut into small pieces-8
(I used Tilapia fish)
Small onions-5
Garlic-6
Salt to taste
Turmeric powder-1/4tsp
Besan or Maida-1tsp
(I used besan)
Rice flour-1tsp
Oil-to deep fry
Method
Clean & pat dry the fish,prick with a fork on all sides & keep it aside.
Take the ground paste in a plate add the besan & rice flour,mix it well.
Apply this mixture to fish pieces,make sure the masala penetrates inside the fish well.
Marinate the fish for at least 1 hour,heat oil in a kadai/pan.Deep fry these fishes in medium high flame till its golden brown & crisp on all sides.
Place the fried fish on a kitchen paper to remove excess oil & serve them with some lemon wedges.

Note: 
Adding besan & rice flour is to give a nice crisp fried fish & for the masala to stick well to the fish.

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Fish Fingers Recipe / Homemade Fish Fingers / Crispy Fish Fingers Recipe

Fish Fingers

Ingredients for marination
Boneless fish fillets- cut into 1" long
(I used frozen Tilapia,use any fillet you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder - 1/4 tsp
Garam masala-1/4tsp
Lime juice-1tsp
Outer covering
Egg beaten-1
Bread crumbs to roll - required amount
Other ingredients
Oil-to deep fry

Fish Fingers

Method
Marinate the fish with all above ingredients for 20 minutes.
Coat the fish with egg & roll it into the bread crumbs.Make sure its well coated on all sides.
Rest it in fridge for 10 minutes.
Heat oil in a pan and slowly drop each fish pieces.
Deep fry till its golden brown on all sides.
Serve it on a kitchen paper for excess oil to get absorbed.
Serve it hot with any dip you wish

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