Hotel Style Fish Fry / Hotel Vanjara Meen Varuval / Nei Meen Varuval

King fish is a perfect dining entree available in most of the restaurant.  Marinated with freshly ground masala and cooked either by deep fry or shallow fry makes it irresistible appetizer.

Preparation time: 10 ~ 15 minutes

Cooking time: 15 ~ 20 minutes

Yield:  5 ~ 7

Ingredients:

5 ~ 7 Seer fish / king fish slices / vanjaram meen

Black pepper powder as needed (optional)

Oil to fry

Minced cilantro

For  Paste:

2 tbsp. red chili powder

1 tbsp. coriander powder

1/2 tsp fennel seed powder

1 tsp lemon juice from fresh lemon

1/2 tsp turmeric Powder

1/4 tsp tamarind  paste

1 tbsp. rice flour / corn flour

1/2 tsp garam masala powder

Salt to taste

Method:

1.Clean and wash fish slices thoroughly. Keep it aside

2.In a separate bowl, mix the listed paste ingredients. Adjust salt and spice as needed.

3. Marinate fish slices with the prepared paste. Refrigerate the marinated fish for minimum half an hour.

4. Before frying the fish, remove the  marinated fish slices from the refrigerator and keep it aside to bring it to room temperature.

5. Heat griddle on low heat,  add 2 tbsp. of oil. Place the required fish slices on griddle  depends on the its size. Reduce the heat and cook it 5 ~ 7 minutes on one side.

6. Flip the fish to other side and cook for another 5~7 minutes in low heat. If needed, add extra oil to avoid slices sticking to the griddle.

7. Remove the fish slices when both side becomes golden brown colour and well done. If needed, sprinkle pepper powder over the fish. Garnish with minced cilantro. Serve hot with sambar and rasam rice.

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Hotel Style Fish Fry / Hotel Vanjara Meen Varuval

Preparation time: 10 ~ 15 minutes 

Cooking time: 15 ~ 20 minutes

Yield:  5 ~ 7

Sources: www. sarasyummybites.com

Ingredients:

5 ~ 7 Seer fish / king fish slices / vanjaram meen

Black pepper powder as needed (optional)

Oil to fry

Minced cilantro

For  Paste:

2 tbsp. red Chili powder 

1 tbsp. coriander powder 

1/2 tsp fennel seed powder 

1 tsp lemon juice from fresh lemon

1/2 tsp turmeric Powder 

1/4 tsp tamarind  paste 

1 tbsp. rice flour / corn flour 

1/2 tsp garam masala powder 

Salt to taste

Method

1. Clean and wash fish slices thoroughly. Keep it aside

2. In a separate bowl, mix the listed paste ingredients. Adjust salt and spice as needed.

3. Marinate fish slices with the prepared paste. Refrigerate the marinated fish for minimum half an hour or till needed.

4. Before frying the fish, remove the  marinated fish slices from the refrigerator and keep it aside to bring it to room temperature.

5. Heat griddle on low heat,  add 2 tbsp. of oil. Place the required fish slices on griddle  depends on the its size. Reduce the heat and cook it 5 ~ 7 minutes on one side.

6. Flip the fish to other side and cook for another 5~7 minutes in low heat. If needed, add extra oil to avoid slices sticking to the griddle. 

7. Remove the fish slices when both side becomes golden brown colour and well done. If needed, sprinkle pepper powder over the fish. Garnish with minced cilantro. Serve hot with sambar and rasam rice.

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