Being an Assamese I love fish! Keeping the health point in view, often I steam or bake fish for my family! But sometimes there is nothing like fried fish! For this recipe you can use any small whole fish Lasun, Bhangun, Boriola, Puthi (Swam / Ticto Barb) etc. In case you don’t get the same you can use any small fish available in your region. Fried fish is a perfect easy appetizer too!
Preparation Time : 15 minutes
Serves : 3-4 persons
Small fish : 6-8
Turmeric / Haldi powder : 1/4 teaspoon
Mustard oil : 1/2 cup
Baking soda : a pinch (optional)
Salt as per taste
Capsicum / Bell pepper / Shimla mirch : 1, large
Onion / Pyaaz : 3, large
Black pepper powder / Kali mirch : 1/4 teaspoon
Green Chili / Hari mirch : 1, finely chopped
Wash and clean the fish properly. Use your fingers to dig out the intestines and blood. Apply salt and rub on a coarse surface till you feel all the scales are removed. Rinse in running water. In a bowl marinate the fish with salt, baking soda and turmeric powder.
Roughly slice the onions and capsicum. In a pan or kadhai, heat 2 tablespoons oil, stir fry the onions and capsicum for 2-3 minutes on high flame. Season with salt and pepper powder. Add in the finely chopped Green chillies and keep aside. *Don’t overcook, the crunch of the onions and capsicum lends a beautiful flavor.
Heat the rest oil in a kadhai or pan and deep fry the marinated fish till golden brown. This will take around 2 minutes on each side. Drain excess oil in a kitchen towel.
Garnish the fish with enough stir fried onion and capsicum. Serve hot.