My dad loved to entertain and this would mean as the weekend was approaching,mom would be spending most of her time brainstorming dinner menus. End of the week and the house would be choked with family and friends and even after doing it for several years,I loved the excitement in her gait on saturday mornings when we strolled to the bazaar to get groceries.There would be guests with both vegetarian and non vegetarian choices, not many with special diets but definitely all,secretly,looking forward to her deftly spiced dishes. Many from the near family would sometimes call ahead in the day with requests over the phone while others just warmed their hearts thinking of the surprise that she would bring to the table.Each time, she came up with such a fantastic menu, the array of dishes perfectly complementing each other, each course well thought, most of the food homemade and few not.
She did not choose to make elaborate,time-consuming dishes if the number of guests were many but quite a variety so that everyone could spoon a favorite on their plate. All afternoon, the house smelled of few dozen or so of mutton koftas simmering inside the aluminum pot specifically reserved for cooking on such days of big meals, a show stopper as my dad would say, it was the main dish along side puffy rotis, then, there would be dishes made with paneer ,a must on north indian entertaining menus,a slow cooked side of potatoes, another crowd pleaser, her cinnamon spiced red hued dum aloo and the signature rice pilaf, brought together with ghee criped cumin seeds folded in fragrant basmati,thick, nutty dal tarka, tempered with ghee & scattered with cilantro and served with lemon wedges on side of the bowl. On few occasions, she would tend to a pot of boiling kadhi which by the way was a favorite of almost every aunt I know in the family,while quickly frying up ajwain scented onion pakoras on the side stove at the last moment so that the fritters remained crispy till the guests sat down to eat.
If it were winters, there would be fried seafood as starters,a winter tradition, a family favorite,when the fish season peaks in the bazaars, without a miss, fried,crispy pieces of rohu (fresh water carp) fish were served along with vinegar soaked onion rings and smoking hot green chutney.If my dad got a good deal, few kilos of white pomfret were slid into smoking mustard oil for guests. Quite in contrast to here, growing up, we consumed copious amounts of seafood during the colder months and that’s the reason I crave it every now and then. Every region in India has its own fish fry recipe, in the coastal areas of south india,fresh caught smaller fish are doused in a paste of ground coconut and red chillies before deep-frying while in the eastern parts, in a lightly brit inspired ‘fish & chips’, they fry the marinated fish after a coating of egg and bread crumbs.
However, mum uses a batter which she tells is my maternal grandfather’s recipe.The marinated fish is coated in a garlic-ginger laced,turmeric hued marinade and then scantly coated in a mix of rice and besan (chickpea) flours.She fondly recollects that during her childhood, my grandfather used to soak the rice a night before and stone grind it the following day to coat the thick,belly pieces of rohu in it and they would sit around the stove waiting in turn to get the piping hot fritter. If you happen to visit my home, mum makes fried fish the same way, she would soak the rice and hand grind it on sil-batta(stone grinder). I have adapted the recipe and use ready-made rice flour to make it quick and equally delicious.
Ingredients (Serves 2-3)
- 1 lb fish (I used 4 large tilapia belly pieces cut into half or equivalent weight any small whole fish like pompano or pomfret)
- 1/2 tsp turmeric powder
- 1.5 tsp minced garlic
- 1 tsp fresh minced ginger
- 3/4 tsp red chilli powder (adjust to tolerance)
- 1/4 tsp garam masala
- 1/2 tbsp fresh lemon juice
- 1/2 tsp mustard oil
- generous pinch of salt
- 3 tbsp rice flour
- 1/4 besan (chickpea flour)
- 1 tsp chaat masala
- salt to taste (to taste)
- Mustard Oil for frying (substitute with any high smoky point oil)
- 1/2 tsp methi dana (fenugreek seeds)
- Chaat Masala
- Onion slices
- Lemon Wedges
Clean and descale the fish pieces or ask your butcher to do it. Wash under a stream of water and pat them dry with a paper towel. In a flat dish, layer the pieces and add all the ingredients listed under marination. Rub everything with your hands to coat the fish and refrigerate for 1 hour.
15 minutes before ready to fry, take out the fish from the refrigerator and let sit on the kitchen counter. In a bowl, combine the rice flour, besan and chaat masala. Taste a pinch of this mixture before adding additional salt since chaat masala is quite salty, then adjust the salt to taste.
Set 2 inches of mustard oil (or whichever oil your are using) in a heavy bottomed, wide pot or skillet (I use my 10″ cast iron) to heat up on medium flame.While the oil is heating, add the flour mixture to the marinated fish pieces.Mix with hands such that the flour sticks to the fish.Add a light splash of water if needed. We do not want a wet batter. We do not want a thick flour batter to coat the fish, instead just a uneven coating of flour on the fish (similar to coating chicken when deep frying).
Once the oil is hot, about 325 F, add fenugreek seeds to it.Let the seeds crackle.Gently set the coated fish pieces the into hot oil and fry for 3-4 minutes on each side until medium golden brown in color. (this time will be more in case you are using whole fish). Do not fry on very high or very low heat else the fish will get soggy or remain raw inside.
Drain on paper towel and when the fish is still hot, sprinkle more chaat masala. Discard the oil.
Serve immediately with onion slices and lemon wedges and green chutney or any sauce of choice.
- You could use whole small fish (like pomfret,golden pompano,trout, mackerel) or freshwater fish like rohu, katla (indian varieties) or boneless fish fillets ( cat fish, tilapia, cod, mahi-mahi) in this recipe. When using a whole fish, make incisions before you marinate.
- Chaat Masala is a hot & tangy blend of spices which is easily available in indian/pakistani stores. If you do not have it, skip and add a little cayenne and crushed black pepper to the flour mix. You could squirt lemon juice for tang once you have finished frying the fish.
- Many times, I use the same recipe to fry up fillets and stuff them inside tortillas or roti with coleslaw and serve as fish tacos.