Fish Rava Fry

Fish Rava Fry is a popular coastal dish in India, known for its crispy texture and delicious flavor. Fresh fish fillets are coated in a mixture of semolina (rava) and spices, then shallow-fried until golden brown. The semolina gives the fish a crunchy exterior while keeping the inside tender and juicy. This simple yet flavorful dish is often served as an appetizer or side, and it pairs perfectly with a squeeze of lemon and a side of chutney. It's a must-try for seafood lovers.

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Course: SEAFOOD

Cuisine: Indian

Keyword: Rava Fried Fish

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 350kcal

Author: Biryanibonanza

Ingredients

Ingredients:

500 grams Fish fillets (such as tilapia, cod, or any firm white fish)
1 Cups Rava (semolina)
1/2 Cups All-purpose flour
1/2 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Garam masala
1/2 tsp Black pepper
1 tsp Salt (or to taste)
1/2 tsp Lemon juice
1 Egg, beaten
2/3 tbsp Vegetable oil (for frying)
Fresh lemon wedges and coriander leaves for garnish (optional)

Instructions

1. Prepare the Fish:

Clean and pat dry the fishfillets with paper towels. Cut them into manageable pieces if needed.
In a bowl, mix together lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, black pepper, and salt.
Rub this spice mixture all over the fish fillets. Let them marinate for about 10 minutes.

2. Prepare the Coating:

In a shallow dish, combinerava (semolina) and all-purpose flour.
In another bowl, beat the egg.

3. Coat the Fish:

Dip each marinated fish fillet into the beaten egg, ensuring it's coated well.
Dredge the egg-coated fish in the rava-flour mixture, pressing lightly to make sure the coating sticks evenly.

4. Fry the Fish:

Heat vegetable oil in a large frying pan over medium heat.
Once the oil is hot, carefully place the coated fish fillets into the pan. Fry in batches if needed to avoid overcrowding.
Cook for 3-4 minutes on each side or until the fish is golden brown and crispy. The internal temperature should reach 145°F (63°C), and the fish should flake easily with a fork.

5. Serve:

Remove the fried fish fromthe pan and place it on a plate lined with paper towels to drain excess oil.
Garnish with fresh lemonwedges and coriander leaves if desired.
Serve hot with a side of salad, lemon wedges, or your favorite dipping sauce.

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