Took a 17 pound (8 kg) King Mackerel Fish and cut slices of the same.
The Head portion after cleaning and the Tail end can be used for making curry.
The portion of slices in the center have to be cut in two due to the size (they wont fit on a pan)
The King Mackerel is one fish which needs lesser cleaning and tastes yummy.
Pasted some Turmeric powder, Red Chili powder and Salt on both sides of the slices.
Change gears on the spiciness by adjusting the red chili powder content.
Sprinkled some lime juice on them and kept for marination for 2 hours.
Made a dry batter of corn flour(10%), Rice flour(90%), salt, turmeric powder.
Dip each slice in the dry batter and sprinkle some semolina (Rawa) over each slice.
Frying :
a) Deep Frying: Pre heat oil to boiling point (180 degree) in a wok and slowly dip the required number of slices in the wok.
Turn quickly and remove immediately. The outer side will become slightly crispy but the inside will be soft.
The idea is to have a fried piece which tastes crispy on the outer side even after its gone cold.
This technique is more successful in achieving the same than regular deep frying.
b) Shallow Frying: Take a Flat pan and put 4 tablespoon oil. Heat oil for a minute on high flame.
reduce flame to medium to low and place the pieces on the pan.
Cover the pan with a lid for a minute, remove lid and turn sides.
Put another 2 tablespoon of oil around the pieces on the pan.
Fry without covering on low flame till the pieces are done well.
Serve with a sprinkled coriander and lime..:)
Uttpal K
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