Cod Fish Fry

This is a spicy fish fry which me and my husband enjoy every time when I prepare it at home. It goes well with rice, Kappa Puzhukku ( mashed tapioca) and fish curry. Usually I like to follow unique south Indian blend of spices to marinade the fish. You can increase or decrease the amount of spices to suit your taste.

INGREDIENTS:

• Cod Fish Fillets – 2 nos
• Ginger – 2”piece
• Garlic pods – 1 no
• Kashmiri chilly powder – 1 tsp
• Coriander powder – 1/2 tsp
• Turmeric powder – 1/8 tsp
• Pepper powder – 1/2 tsp
• Salt to taste
• Cooking Oil  for shallow or deep fry fish

METHOD::

• Make a solution of 2 cups water and 3 tablespoons of salt. Soak the Cod Fish Fillets in the mixture for about 30 minutes to 1 hour before cooking.
• Wash and cut cod fillets into large pieces.
• Wash the fish slices under cold water, squeeze gently and take into a mixing bowl.
• Meanwhile grind together Ginger, Garlic,Kashmiri chilly powder, Coriander powder, Turmeric powder, Pepper powder and enough Salt to get a fine paste by adding only 1 or 2 tsp water.
• If you want,  make gashes in the fish pieces and marinate the pieces with the ground paste.
• Then keep it aside for 30 minutes.
• Heat oil in a pan in medium heat and shallow fry the fish pieces. (Place the marinated cod fish  slices on a single layer). Keep some space between each fish pieces.
• Cook on each side for a minute or until they are medium-brown color on both sides.
• Sprinkle oil around the fish pieces when required.
• Drain it on a kitchen towel.
• Decorate fried Fish with onion rings and a slice of lime. 
• Can be served as Appetizer or as a side dish with steamed Rice.

Note:

• Please adjust the quantity of spices to suit your taste.
• The ground paste should not be watery.
• Fry the fish pieces on low-medium flame.
• If there are more fish pieces shallow fry them in batches.
• Do not flip the fish a lot while frying as it's very delicate and it will become mushy.

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