Goan Recheado Rava Fish Fry
Spicy, Crispy Fried Fish
Submitted By: Taz
Ingredients:
1 lb Fish Steaks or Fillets* (Machli) - can use whole, cleaned fish if desired
2-3 cloves Fresh Garlic (Leh-sun) - grated into a paste
¼ - ⅓ Cup
Recheado Masala
Paste (homemade preferred) - the more the spicier
¾ Cup Semolina Flour (Rava
/
Sooji)**
4 Tbs Oil - can use coconut, grape seed, rapeseed, canola, or vegetable oil
Preparation:
- Wash your fish thoroughly and pat dry
- Coat the fish with the recheado masala paste (make sure to 'stuff' the fish with the paste if using whole cleaned fish) and set aside to marinate for a minimum 15 minutes (up to 1 hour)
- Spread the semolina in a shallow dish - Dredge the marinade coated fish in the flour to coat on all sides
- Heat oil in a medium skillet or tava over medium heat until shimmering (350-375ºF)
- Once oil is hot, gently slide the fish into the pan and allow to fry for 3-4 minutes
- Gently flip and continue to fry for an additional 3-4 minutes or until fish is cooked through and coating is browned and 'crisp'
- Serve hot garnished with a few lemon or lime wedges alongside rice, salad, and fish curry or as part of any Goan or Indian meal
*
Truly any type of fish works but I suggest a mild flavored variety like tilapia, cod, bass, haddock,
halibut, or snapper - Traditionally, whole, cleaned mackerel (Bangda) or pomfret (Pomplet) [among
others] are used - cut slits on both sides of the 'whole' fish and coat inside and out with recheado
masala before coating with semolina - cook times will vary
**
For a gluten free alternative, substitute an equal mix of fine ground cornmeal (Makki ka Atta)and
rice flour (Chawal ka Atta) which will produce a crispy, substantial crust with a bit of flavor that
compliments the dish
