A blast of heat in a griddle pan (tawa) and a basting of mustard oil does wonders for plain fish fillets. Give this Restaurant Style Tawa Fish Recipe a try, it’s cheaper to make at home and tastes so much better!
Restaurant Style Tawa Fish Recipe
A blast of heat in a griddle pan (tawa) and a basting of mustard oil does wonders for plain fish fillets. Give this Restaurant Style Tawa Fish Recipe a try, it’s cheaper to make at home and tastes so much better!
Ingredients
- 1-1/2 kg Fish Fillets
- 4 tbsp Lime Juice (Khatti)
- 2 tbsp Lemon Juice (limo)
- 1 tbsp ginger paste (adrak paste)
- 2 tbsp garlic paste (lehsan paste)
- 2 tbsp crushed red chili (Kutti Lal Mirch)
- 1 tbsp coriander powder (sukha Dhainya)
- 1 tbsp cumin seeds (crushed zeera)
- 1 tbsp all spice powder ( garam masala)
- 1/2 teaspoon turmeric powder (optional)
- 1/2 teaspoon carom seeds ( ajwain)
- salt to taste
- 2 tbsp plain flour
- 1 tbsp rice flour
- 1 tbsp water
- oil for shallow frying
- chaat masala for sprinkling
For Garnishing:
- Lemon Slices
Instructions
- Cut off the fish head off directly behind the gills, if desired.
- Now rinse he fish of, inside and out, in cool water then cut fish into halves, lengthwise.
- Pat fillets dry with a paper towel.
- Sprinkle lime juice and lemon juice over the fish.
- Put salt and ginger-garlic paste on the fish.
- In a small bowl, mix together the rice flour, plain flour, red chili, coriander powder, cumin powder, all spice powder, turmeric powder, carom seeds (ajwain) with 1 tablespoon water and make a smooth paste.
- Dab this paste onto fish and refrigerate for 6 hours or preferably overnight. Remove from the fridge and strain excess water.
- Heat a large griddle (tawa) or cast-iron pan over high heat.
- Remove from the fridge and strain excess water.
- Heat a large griddle over medium heat.
- When the pan is hot, add the mustard oil ( you can use any cooking oil).
- Put the fish on the griddle, skin side down (if applicable), laying them down away from your body.
- If fish fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is crispy, golden and caramelized around edges, about 5-7 minutes.
- Carefully flip fillets and add some mustard oil to the griddle.
- Tilt the griddle slightly to let the mustard oil pool at one end.
- Use a spoon to baste the fish with the mustard oil.
- Continue basting until golden all over and cooked through, 2-3 minutes more, depending on the thickness of your fish.
- Take it out in a serving platter when crispy and golden brown from outside and cooked from inside.
- Sprinkle chaat masala and lemon juice over it.
- Garnish with Lemon slices.
- Your Restaurant Style Tawa Fish is ready to eat. ENJOY!!
Notes
Serve hot with naan, Laccha onion, apricot chutney and lemon wedges to add more taste.
