Kerala-style fried fish

Ingredients

• A whole fish or fillets (for example, catfish, cod, or burbot) weighing 500 grams
• 2 tablespoons of Kashmiri red chili powder
• Half a teaspoon of turmeric powder
• Ground pepper: 1 teaspoon
• 1 tablespoon of chopped garlic and ginger
• Lemon juice or a pinch of hot pepper extract: 1 teaspoon
• Second data sheet (cut into small pieces)
• Half a teaspoon of turmeric powder
• Coconut oil (for cooking): 1/4 cup
• Salt: 1 teaspoon (to taste)

First, thoroughly wash the fish and remove any excess water.

Next, make a few shallow cuts in the fish using a knife, so that the spices can easily penetrate inside.

In a bowl, combine red Kashmiri chili powder, turmeric powder, black pepper powder, mustard powder, a paste of garlic and ginger, lemon juice, salt, and one tablespoon of coconut oil to create a thick paste or mixture.

Next, apply the prepared spice paste to the skin, inside, and cut surfaces of the fish.

Also, add a few chopped cilantro leaves.

Allow the marinated fish to rest for at least 20 to 30 minutes (if you have time, you can also keep it in the refrigerator for an hour).

In a saucepan, heat some coconut oil.

Once the oil paint is warm, add the other spices and let them infuse for a few minutes to release their fragrance.

Now, continue to fry the marinated fish in a pan over medium heat.

Flip them over when one side is nicely golden and crispy.

Once both sides are cooked through and the top of the fish is crispy while the inside remains tender, remove it from the heat.