Fries and oily food are always my “not-so-favorites” but this one is an exception. Right from the tawa direct to your plate these small crunchy pieces are a treat to your taste palletes especially during a cold weather. When we were kids by 11 AM (the time these fries are made in the kitchen) will always bearound the stove with plates in our hands. Most of the quantity will be finished off long before lunch time.
Fish fries taste the bext with small fish. Salmon type of fish are not real tasty ones when compared to Red Snappers or Whit fish.
The one shown in the picture is “Vellai Kizhangan meen” – Whit fish.
The usual combi is rice, rasam and fish fry (all piping hot).
Fish – 6 cleaned
Garlic – 10 pods
Sambar podi – 2 table spoons
Turmeric powder – 1/4 tea spoon
Oil – 4 tea spoons
Salt to taste
Oil for shallow fry
How to make it?
Pound garlic pods to a fine paste. Make a paste out of the garlic, 4 tea spoons of oil, Sambar podi, Turmeric powder and salt. Make small slits on the both sides of the fish and mariante in the paste for half an hour. Shallow fry in a tawa with required oil until crisp.
Serve it hot with rice and rasam. Also can be a wonderful sidedish for Fish Kuzhambu and rice.