Spicy Rava Fish fry incredibly delicious with layers of flavor coated with crunchy semolina, Perfectly golden fried, best filled in as a starter or sides!
Make this crispy rava fish fry which has been super hit at my home. We had this with simple rasam rice!
The Spice blend for this fish fry recipe is so simple and pantry friendly. Marinating the fish gives you the best flavors.
Do try and I’m sure you gonna love it.
What You'll Find in This Post (Show all)
Why this recipe works:
The spices powders are simply pantry friendly
The golden crunchiness of this fish fry makes it delectably good.
You can use any type of fish to make this recipe
Can be served as a starter or sides.
Related Recipe: Seafood Recipes
How to make rava fish fry step by step pictures:
Tips to make perfect Rava Fish Fry:
Fish: You can use any type of fishes here. Fishes like pomfret, seer, barracuda or any boneless fish can be used.
Coconut oil: I used coconut oil for this recipe because coconut flavor has a more distinct flavor. However, you can swap to any other cooking oil.
Spice blend: The spice blend is super easy and quite accessible one. To make it even spicier, you can add pepper powder, fennel powder, coriander powder. Marination is key, The longer you marinade taste better.
If you intend to use the whole fish like pomfret, make sure you make a slit on the fishes that helps in good marination.
Semolina/Rava: Coat the rava/ semolina over the marinated fish generously that gives you crunchy rava fish fry.
FAQ:
How do you serve Rava fish fry?
Rava fish fry can be served with curd rice, sambar rice or simple soup rice.
Even it works as a starter.
What are the other fishes can be used?
Fishes like seer, barracuda, pomfret or any boneless fishes will work.
How long can I store the marinated fish in the refrigerator?
Marinated fish can be refrigerated up to 2 days in an air-tight container.
Similar Recipes you would love to try:
Meen Pollichadhu (Fish Roasted in Banana Leaf)
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PrintRava Fish Fry
Fiery Rava Fish sear unimaginably heavenly with layers of flavor covered with crunchy semolina, Perfectly brilliant fricasseed, best filled in as a starter or sides!
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 12 minutes
- Yield: 3 1x
- Category: Appetiser, Appetizer, dinner, starter/snacks
- Cuisine: Indian, south Indian
Ingredients
- 1/2 kg Anchovy
- 2 tbs chilli powder
- 1 tsp Turmeric powder
- 1 tbs ginger garlic paste
- 1 sprig curry leaves
- 1 tbs All purpose flour
- 1 tsp salt
- 1 tsp lemon juice
- 2 tbs semolina
- 2 tbs oil
Instructions
- In a mixing bowl, add chilli powder, turmeric powder, ginger garlic paste, all purpose flour, curry leaves and salt.
- Squeeze half a lemon
- Add 1 tsp of water and make a thick paste ( add water little by little to get a right consistency)
- Add fresh anchovies
- Coat the masala with the fish and marinate for 5 to 10 mins. You can also marinate upto 1 hour.
- Take a plate, gently spread semolina. Now take a marinated anchovy, coat the fish with semolina throughly
- Heat up some oil in wide pan, place the fish one by one. Cook for 2 to 3 mins. Gently flip and cook till the fishes are nice and golden.
Notes
Tips to make Perfect Rava fry:
Fish: You can use any type of fishes here. Fishes like pomfret, seer, barracuda or any boneless fish can be used.
Coconut oil: I used coconut oil for this recipe because coconut flavor has a more distinct flavor. However, you can swap to any other cooking oil.
Spice blend: The spice blend is super easy and quite accessible one. To make it even spicier, you can add pepper powder, fennel powder, coriander powder. Marination is key, The longer you marinade taste better.
If you intend to use the whole fish like pomfret, make sure you make a slit on the fishes that helps in good marination.
Semolina/Rava: Coat the rava/ semolina over the marinated fish generously that gives you crunchy rava fish fry.
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