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

Ingredients :

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

Method :

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. 


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