Fish 65
Fish 65 is a crispy, spicy South Indian fried fish dish made by marinating fish in aromatic spices, coating it with flour and egg, and deep frying until golden brown. It is garnished with fried curry leaves and green chillies, served hot with lemon wedges.
Ingredients
- 280 g boneless fish like Kingfish, Tilapia, or Basa, cut into small pieces
First marination
- 1 tbsp Kashmiri chilli powder
- ¼ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tbsp oil
- Salt
Second marination
- 1 ½ tbsp cornflour
- 1 tbsp rice flour
- 1 egg white
- Salt to taste
- A few curry leaves
- 1 green chili slit
- Oil for deep frying
Instructions
Marinate the Fish
- In a bowl, combine all the ingredients listed for the first marination.
- Coat the fish pieces evenly with the spice mixture and refrigerate.
- Let it marinate for at least 30 minutes (or up to 2 hours for enhanced flavour).
Prepare the Coating
- Add cornflour, rice flour, salt, and beaten egg white to the marinated fish.
- Mix well until the fish is evenly coated.
Deep Fry the Fish
- Heat oil in a deep pan over medium-high heat.
- Fry the fish in batches until it turns golden brown and crispy.
- Remove and drain excess oil with a paper towel.
- Tempering (Optional, but Enhances Flavour!)
- In the same hot oil, add curry leaves and green chilli.
- Fry for a few seconds and then add them to the fried fish for extra flavour.
- Serve Hot!
- Garnish with lemon wedges and serve with mint chutney or onion rings.
Notes
Avoid using delicate fish that may break while frying.
Avoid using too much flour, as it can make the coating thick and chewy.
Fry the fish in medium-hot oil (around 170-180°C).
If the oil is too hot, the coating will burn quickly.
If the oil is too cold, the fish will absorb excess oil and become soggy.
Overcrowding the pan lowers the oil temperature and makes the fish less crispy.
Fry in batches to ensure even cooking.