Perfectly crunchy on the outside, tender on the inside — Asad Memon’s Crispy Fish Fry is a must-try! Warm up your winter evenings with this golden, flavorful fish that’s perfect for cozy family meals.#HappyCookingToYou #FoodFusion #DigitalAmmi #winter #fish
Ingredients:
-Paprika powder 1 tbs
-Dried parsley 1 tbs
-Lehsan powder (Garlic powder) 1 tbs
-Lal mirch (Red chilli) crushed 1 tbs
-Onion powder 1 tbs
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Chicken powder 1 & ½ tsp (Optional)
-Water 4 Cups or as required
-Iodized Himalayan pink salt 1 tsp
-Sirka (Vinegar) 1 tbs
-Surmai (King fish) pieces 750g
-Lemon juice 1 tsp
-Anda (Egg) whisked 1
-Maida (All-purpose flour) ¼ Cup
-Breadcrumbs 1 Cup or as required
-Cooking oil for frying
Directions:
-In a spice jar,add paprika powder,dried parsley,garlic powder,red chilli crushed,onion powder,pink salt, red chilli powder,black pepper powder,chicken powder,shake well & set aside.
-In a bowl,add water,pink salt,vinegar & mix well.
-Add king fish,mix well & let it rest for 10 minutes then strain.
-In a bowl,add king fish,prepared spice mix (reserve 1-2 tbs for later use),lemon juice,mix well & marinate for 10 minutes.
-Add egg,all-purpose flour,mix well & coat with breadcrumbs.
-Can be freeze for up to 3 months in freezer.
-In a wok,heat cooking oil (170-180°C) & fry on medium flame until golden & crispy (3-4 minutes).
-Sprinkle prepared spice mix & serve with green chutney!
