Tangy Fish Fry With Spiced Rice Pancakes Recipe

About this recipe

Tangy Fish Fry with Spiced Rice Pancakes is a delightful Indian snack that combines zesty marinated fish with aromatic rice flour pancakes. The fish is seasoned with turmeric, chili, coriander, and lemon juice, creating a bold and vibrant flavor. The rice pancakes are infused with fresh coriander, ginger, and garlic, adding a fragrant touch. This dish is perfect for a quick snack or light meal, offering a satisfying balance of protein, carbs, and spices. Easy to prepare, it's ideal for those looking for a high-protein option that can be whipped up in under 40 minutes. Serve warm, garnished with fresh herbs, for a comforting and flavorful treat that feels like a culinary hug.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 20 g Turmeric Powder
• - Red Chilli Powder
• 250 ml Keya Lemon Juice
• - Rock Salt
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash the fish fillets thoroughly and pat them dry with a kitchen towel.
2. 2. Create a marinade by mixing turmeric powder, red chili powder, coriander powder, lemon juice, and rock salt in a small bowl.
3. 3. Rub the marinade onto the fish fillets evenly and let them rest for 15 minutes.
4. 4. In a blender, grind garlic, ginger, green chilies, and fresh coriander leaves into a smooth paste.
5. 5. Mix the rice flour with the prepared paste and water to form a pancake batter consistency.
6. 6. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat.
7. 7. Pour a ladleful of the rice batter onto the pan and spread it gently to form a pancake. Cook for 2-3 minutes on each side.
8. 8. Repeat the process with the remaining batter to make more pancakes.
9. 9. In another pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
10. 10. Place the marinated fish fillets in the pan and fry them for 3-4 minutes on each side until golden and cooked through.
11. 11. Transfer the fish fillets to a plate lined with paper towels to remove excess oil.
12. 12. Arrange the rice pancakes and fish fillets on a serving platter.
13. 13. Garnish with freshly chopped coriander leaves and serve warm.