BC's Dry Fish

Kerala sole fish fry

BC

INGREDIENTS:

Dry Fish(cut into pieces) – 1 kg,
Ginger – 1 pieces,
Garlic – 1 tsp,
Flake Salt – to taste,
Chili powder to coat the fish,
Turmeric powder – ½ tsp,
Coconut Oil – 1 tsp

 

 

METHOD OF PREPARATION:

1. Thaw the fish and make sure the excess water is drained out.
2. Wash it thoroughly with water and then again with one tablespoon of vinegar. The vinegar helps in removing that fishy smell most of us hate. It also helps soften the fish.
3. After the fish has been washed with water and vinegar, add salt, chili and turmeric. Make sure the fish is well coated on all sides.
4. Marinate it in this mixture for about half hour.This can either be shallow fried or deep fried.
5. Fry till the fish turns a nice golden brown.
6. Remove and place on paper towels to drain excess oil.
7. This should be served hot or should be kept in a closed container to preserve its freshness.