Fish – 8 pieces of medium size
Coriander Powder – 1 tsp
Chilly Powder – 2 tsp
Pepper Powder – ½ tsp
Turmeric powder – ¼ tsp
Ginger Garlic Paste – 2 tsp
Rice Flour – 1 tsp
Corn Flour – 1 tsp
All Purpose Flour / Maida – 1 tsp
Egg White of 1 egg
Salt – to taste
Mix coriander powder, Chilly Powder, Pepper Powder, Turmeric powder, Ginger Garlic Paste, Rice Flour, Corn Flour, All Purpose Flour / Maida, Egg White of 1 egg, 2 tbsp of cooking oil and required salt in a bowl to a paste like consistency. Add a little of water if the mixture is too dry.
Marinate all the fish pieces in this mixture and the masala should coat on all the sides of the fish equally and refrigerate it for at least an hour.
After an hour, deep fry the fish in batches in simmer flame so that the fish will turn be much crispier rather than cooking in high flame.
Side Dish: It goes well with hot white rice and briyani and all other types of variety rice.