Fish Rava Fry is a delicious Indian dish where fish fillets are marinated in a blend of spices and then coated with semolina (rava) before being shallow-fried to perfection. The semolina creates a crispy, golden crust that contrasts beautifully with the tender, flavorful fish inside. This dish is both easy to prepare and packed with flavor, making it a popular choice for seafood lovers. The marination allows the spices to infuse deeply into the fish, while the frying process gives it a satisfying crunch. Whether served as a main dish with rice or as an appetizer with a squeeze of lemon and some chutney, Fish Rava Fry is sure to be a hit at any meal.
Fish Rava Fry recipe
Fish Rava Fry is a popular Indian dish where fish fillets are marinated in spices, coated with semolina (rava), and then shallow-fried until crispy. The semolina gives the fish a crunchy outer layer while keeping the inside tender and flavorful.
Ingredients
Instructions
Prepare the marinade:
- In a bowl, mix the turmeric powder, red chili powder, garam masala (if using), ginger-garlic paste, lemon juice, and salt. Add a little water to form a thick paste.
Marinate the fish:
- Rub the marinade all over the fish fillets, making sure they are well coated. Let them marinate for at least 30 minutes, or longer if possible, for the flavors to penetrate.
Coat with Semolina:
- In a shallow plate, mix the semolina and rice flour (if using). Dredge the marinated fish fillets in the semolina mixture, pressing lightly to ensure an even coating.
Heat the Oil:
- Heat oil in a frying pan over medium heat. The oil should be hot but not smoking.
Fry the Fish:
- Place the coated fish fillets in the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary.
Drain and Serve:
- Remove the fish from the pan and drain on paper towels to remove excess oil. Serve hot with lemon wedges, onion rings, and a side of chutney or sauce.
Note
- Fish Selection: Use firm fish fillets that hold their shape during frying. Pomfret, kingfish, or tilapia work well.
- Spice Level: Adjust the amount of red chili powder to control the heat. You can also add a pinch of black pepper for extra spice.
- Crispiness: Adding rice flour to the semolina gives the fish an extra-crispy texture. However, it's optional and can be skipped if you prefer a slightly softer crust.