Rava Fish Fry Recipe:

Indian seafood dish Rava Fish Fry, or “Semolina Fish Fry,” is much-desired seafood dish of Indian cuisine. Much-desired dish is much desired in sea states, especially Maharashtra, Kerala, and Andhra Pradesh, where fish is the chief ingredient. It joins smooth flavor of raw fish with crunchy gold of semolina (rava) crust to provide a mouth-watering scented dessert.

It can be made to perfection as a dish, it can serve as an appetizer or starter and be put over rice, salad, or plain by itself as a snack with shikanji or other beverage. The spice and rava blend coats the fish with an exterior crusty layer without interrupting the interior soft juiciness of the fish. Here in this article, we will see step by step how we can prepare this tasty dish and what are the tips required to prepare it well.

Rava Fish Fry Ingredients

We will show here the ingredients needed before frying the Rava Fish Fry. The correct fish to be used for the purpose is firm white fish, i.e., kingfish, pomfret, or basa, and will not get disintegrated when fried.

For the Marinade:

Fish (500g – Fresh and firm fish fillets (boned if possible).
Turmeric Powder (½ tsp) – To give light earthy color and flavor.
Red Chili Powder (1 tsp) – To give color and heat.
Ginger-Garlic Paste (1 tbsp) – To give flavor.
Lemon Juice (1 tbsp) – To give acidity and tenderize the fish.
Rice Flour (1 tbsp) – To crisp.
Salt (to taste) – For taste.
Coriander Powder (1 tsp) – For earthy, citrusy taste.
Garam Masala (½ tsp) – For warm, aromatic taste with.

For the Coating:

Rava (Semolina) (½ cup) – The savior of crust on the outside.
Rice Flour (1 tbsp) – So it becomes slightly crunchier.
Chili Powder (optional) – To give an added boost of heat.
Curry Leaves (garnish) – For taste and a bit more freshness.
Oil (shallow frying) – Oil that doesn’t have any specific flavor like vegetable or sunflower oil is to be used.

Step-by-Step Method of Making Rava Fish Fry

Step 1: Prepare and Wash the Fish

Fish washing and cutting is the initial process involved in preparing Rava Fish Fry. If whole fish is available, fillet or cut the fish to proper size. The fish must be boneless and scaleless with being fresh. For fillets, if it is boneless, rinse them under cold water, and pat dry with a paper towel so the moisture will flow freely and it will drain freely from water. It is done so that the marinade will stick to it.

Step 2: Marinate the Fish

The fish is washed and dried now, and meanwhile, the fish needs to be marinated.

Mix together chili powder, garam masala, ginger-garlic paste, lemon juice, rice flour, coriander powder, turmeric powder, and salt in a bowl. Now, mix all of them together in such a way that they get properly mixed to create a smooth paste. Now. This paste is spread freely on the fillets of fish in such a way that the fish is well coated from head to tail. Keep the fish aside for marination for a minimum of 30 minutes so that it can absorb some flavor of the spices. You may marinate for 2 hours actually if you are fortunate enough to do so because then it will absorb little of the flavor.

Step 3: Prepare the Coating

Prepare the coating at the same time.
Prepare rava coating (semolina). Prepare rava and rice flour in a light plate or tray. Rice flour will give crunchiness to the coating. You can even add chili powder if you want the coating to be hot.

Place a marinated piece of fish and press it gently into the rava mixture. Coat the fish both sides evenly with fish. Rava will assist in making the fish reach that golden brown crust when fried, that crunch.

Step 4: Fry the Fish

Use.heat position pan or non-stick pan at middle level of heat in order to fry fish. Apply very little quantity of oil to the pan, just that quantity which would be equal to filling the bottom level of heat of the pan. Allow oil to become hot but never allow the oil to smoke. Rava would burn as oil is getting heated up together with it and fish is uncooked.

Once the oil becomes hot, place the fillets of the fish into the pan slowly. Fry the fish using a pan, medium heat, for 3-4 minutes on each side. Never put the fillets simultaneously because the fish will cook unevenly. Flip the fillets using the spatula and place the sides up, which are golden.

If shallow fry is desired, shallow fry the fish in batches. While frying the fish, remove the fish from the pan and have the fish rest on paper towel to drink up any oil that would be otherwise excessive.

Step 5: Garnish and Serve

For flavor and aroma, garnish with a few fresh curry leaves on fried fish. The sweet aroma and comfort of rava crunch are given by the curry leaves. Rava Fish Fry can be served with a lemon wedge for the tangy kick.

Serving Suggestions:

Rava Fish Fry is extremely versatile and can be served in a number of different ways. Some serving suggestions and side dishes are given below:

-Rice: Steaming of plain rice or biryani rice steaming, both along with fish fry is a complete meal.

Salad: Plain cucumber and tomato salad with a splash of lemon juice will balance the spiciness of the fish.
Chutney: Coconut or mint side chutney to be accompanied with another flavor.
Flatbread: Accompany the fish fry along with naan or chapati to the families.
Tips for Rava Fish Fry:

1. Choice of Fish: Use the white firm fish fillet such as kingfish, pomfret, or basa. These fishes yield a better fry and even have the ideal texture.

2. Right Marinating: Marinate the fish for over 30 minutes so that spices get absorbed inside the fish.
3. Best Crispy Coat: Semolina coat is utilized here in the shape of a crispy coat. If rava mix non-stick rava is to be employed as a coating for fish, then brush the fish with rice flour first and then rava mix over it.
4. Medium Heat Fry: Fish frying over medium heat will result in good crisp outside but no burn and soft and juicy inside fish.
5. Don’t Overcrowd the Pan: Fry fish in batches, if needed. Overcrowding the pan lowers the temperature of the oil, and the fish softens.

Conclusion:

Rava Fish Fry is a fast but flavorful dish that tempers Indian food’s spiciness with the rawness of the fish.

Golden crust and soft fish meat inside make it ideal to prepare for a gathering, for a party, or just whenever it happens to be one of those nutty weeknights. The recipe is also completely flexible, so go crazy and have some fun with your fish and your spice of choice. If you are able to adhere to these easy steps and with this easy recipe, you should be in a position to make a scrumptious and fulfilling Rava Fish Fry recipe that every one of your customers will be eager for more. Golden brown crispy on the outside and also on the inside and spicy aromatic juicy fish is the recipe for why your restaurant’s first choice dish Rava Fish Fry is a sure shot favorite. Pick your ingredients, ignite the fire, and treat yourself to this delectable Indian sea food delight!

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