Sole Fish

Kerala fish fry

Ingredients:

Fish (cut thin and long, ideally something that is not too meaty)

Salt to taste

Chili powder to coat the fish

Turmeric powder ½ tsp.

Oil to fry


Method:

Thaw the fish and make sure the excess water is drained out. Wash it thoroughly with water and then again with one tablespoon of vinegar. The vinegar helps in removing that fishy smell most of us hate. It also helps soften the fish.

After the fish has been washed with water and vinegar, add salt, chili and turmeric. Make sure the fish is well coated on all sides.

Marinade it in this mixture for about half hour.

This can either be shallow fried or deep fried.

Fry till the fish turns a nice golden brown.

Remove and place on paper towels to drain excess oil.

This should be served hot or should be kept in a closed container to preserve its freshness.

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