Certainly! Here's a simple recipe for frying fish in Pakistani style with besan (gram flour):
Ingredients:
- 500 grams of fish fillets (any firm white fish like tilapia or cod)
- 1 cup besan (gram flour)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon ginger-garlic paste
- 2 tablespoons lemon juice
- Water (as needed to make a thick batter)
- Oil for deep frying
Instructions:
Clean and Marinate the Fish:
- Wash the fish fillets and pat them dry with a paper towel.
- In a bowl, mix lemon juice, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt to form a smooth paste.
- Coat the fish fillets with this marination and let them marinate for at least 30 minutes.
Prepare the Besan Batter:
- In a separate bowl, combine besan with a pinch of salt and water. Whisk it well to form a thick batter. Ensure there are no lumps in the batter.
Coat the Fish in Besan Batter:
- Heat oil in a deep frying pan over medium heat.
- Dip each marinated fish fillet into the besan batter, ensuring it is well coated.
Fry the Fish:
- Carefully place the coated fish fillets into the hot oil, one at a time.
- Fry until the fish turns golden brown and crisp on both sides. This usually takes about 4-5 minutes per side, depending on the thickness of the fillets.
Drain Excess Oil:
- Once the fish is fried to perfection, use a slotted spoon to remove it from the oil.
- Place the fried fish on a plate lined with paper towels to absorb any excess oil.
Serve:
- Serve the besan-coated fried fish hot, garnished with lemon wedges and fresh coriander leaves.