Tangy Pan Fried Fish
This Tangy Pan Fried Fish recipe is melt-in-your-mouth delicious and healthy too! Fish Fillets or Fish steaks are pan-fried, searing in the flavors and omega-3 goodness of the fish.
- 1 pound thick fish fillets (cleaned (I use mahi mahi fish))
- scant pinch turmeric powder
- 1 tablespoon ginger garlic paste
- 1 teaspoon green chilli paste
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon red chilli flakes
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala powder
- 1/2 teaspoon garam masala powder
- salt to taste
- 2 tablespoon rice flour
To Serve
- lemon wedges
- grated white radish (add pinch of salt and cayenne pepper)
Directions
- Clean fish properly and pat dry on paper towel or kitchen towels.
- Sprinkle turmeric over the fish fillets and set aside.
- Meanwhile, In a medium bowl, mix together the green chili paste, ginger garlic paste, vinegar, lemon juice, red chili, Dijon mustard, cumin, chaat masala, garam masala powder and salt.
- Rub this marination over the fish fillets.
- Refrigerate for at least 30 minutes to blend flavors.
- When ready to cook, set the fish out of the refrigerator.
- Heat up 1 tablespoon olive oil in a heavy bottomed pan over medium heat.
- Sprinkle rice flour over the marinated fish.
- Mix until well combined. The liquid in the marinade and from the fish should be enough to moisten the rice flour.
- Pan fry the fish on medium low heat in a single layer, flipping midway to brown on both sides. It took me about 4 minutes per sides.
- Remove from the pan and transfer into a serving platter. Tangy Pan Fried Fish is ready to serve.
Serving Suggestions:
Serve immediately with lime wedges and steamed vegetables, brown rice pilaf or lentils.