when i do buy fish which is about once a week ,sometimes twice. The first thing i do is i fry the best pieces on the first day. Frying fish is taken very seriously in our house and everyone especially my dear hubby is very particular that it should be evenly fried with the right amount of oil and the end product should not be oily i.e. when he picks up a piece there should not be too much oil oozing out on his fingers.
I learnt this art of frying fish from my mother in law , when she completes her fring you will not find a drop of oil on the tawa and everything is so clean.
Different types of fish are fried in a different fashion i.e the masala we apply on the fish varies with the type of fish.
SURMAI: marinate the fish in tamarind juice,garlic paste , chilli powder , haldi powder and salt
marinate for 1/2 hour.
roll the fish in coarsely ground rice flour and fry.
you can see the coarse rice flour on the fried fish in the above photos.
EXCESS OIL BEING EXTRACTED...
PROMFRET AND MUDDASHI are light fish which do not have a strong smell hence they can be simply fried. with chilli powder,haldi and salt.